Pickled Beets day4

 For these easy pickled beets, you only need to let them marinate in the pickling mixture for about 30 minutes to get great flavor. Marinating them longer just enhances the taste. Try them in place of cucumber pickles as a condiment or as a vegetable side dish for roasted chicken or beef.

Ingredients

• 1 small red onion, halved and sliced
• ½ cup red-wine vinegar
• 2 tablespoons sugar
• 1 cinnamon stick
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• 4 whole peppercorns
• 2 whole cloves
• 3 cups steamed sliced beets, ½-1 inch thick (see Tip)

1. Combine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.

• Make Ahead Tip: Cover and refrigerate for up to 1 week.
• Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into ½- to 1-inch-thick cubes, wedges or slices.
• To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.
• To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.
• No time to prep? Look for Melissa's brand Peeled Baby Red Beets in the produce section of many supermarkets. They're peeled, steamed and ready to eat and contain far less sodium than their canned counterparts. 
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• • Serving size: about ½ cup
  • Per serving: 44 calories; 0 g fat(0 g sat); 2 g fiber; 10 g carbohydrates; 2 g protein; 70 mcg folate; 0 mg cholesterol; 8 g sugars; 1 g added sugars; 30 IU vitamin A; 4 mg vitamin C; 16 mg calcium; 1 mg iron; 66 mg sodium; 276 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable