Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 medium beets | ||
| 2 medium carrots, peeled and julienne-cut into 2-inch strips | ||
| 1 medium parsnip, peeled and sliced 1/4-inch thick | ||
| 8 oz. daikon, scrubbed and cut into 1/2-inch pieces | ||
| 1 c. Hy-Vee vinegar | ||
| ¾ c. Hy-Vee sugar | ||
| ¾ c. water | ||
| 1 tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground cloves | ||
| 2 (3-inch long) sticks cinnamon |
Directions
- Wash beets; cut off all but 1 inch of stems, discarding stems. In a large saucepan or Dutch oven bring 2 quarts of water to boiling. Add whole beets; simmer 40 to 45 minutes or until tender. Drain. When cool enough to handle, slip off skins, discarding skin. Chop and set aside.
- Meanwhile, in another large saucepan, bring 1 quart of water to boiling. Add carrots, parsnips and daikon; simmer, uncovered, about 5 minutes or until crisp-tender. Drain. Submerge in cold water to cool vegetables; drain again.
- In one of the large saucepans, combine vinegar, sugar, water, salt, cloves and cinnamon sticks. Bring to boiling. Add cooked beets, carrots, parsnip and daikon. Return to boiling; reduce heat. Cover and simmer 5 minutes. Cool, then chill mixture 6 hours or overnight. Drain and remove cinnamon sticks before serving.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 510mg
- Total Carbohydrates: 37g
- Protein: 1g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 25%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Back to School 2013.