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Creamy Beet Swirl Recipe
|Canned diced beets||16 Ounce (1 Can)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Ground cloves||1 Pinch|
|Dairy sour cream||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 771 Calories from Fat 512
% Daily Value*
Total Fat 58 g89.7%
Saturated Fat 34.3 g171.5%
Trans Fat 0 g
Cholesterol 151.8 mg
Sodium 1254.8 mg52.3%
Total Carbohydrates 60 g19.8%
Dietary Fiber 6.6 g26.6%
Sugars 44.6 g
Protein 10 g19.8%
Vitamin A 41% Vitamin C 133.8%
Calcium 34.3% Iron 20.4%
*Based on a 2000 Calorie diet
Melt butter or margarine in a small skillet.
Add onion; saute until tender.
In a blender or food processor, puree remaining beets and liquid, sauteed onion, salt, cloves, sour cream and 1/4 cup orange juice.
Pour pureed mixture into an airtight container or casserole with a lid.
Cover and refrigerate at least 4 hours or overnight.
Finely chop 1/3 cup beets.
Combine beets and liquid, remaining 1/4 cup orange juice and cornstarch in a small saucepan.
Bring to a boil over medium heat, stirring constantly.
Remove from heat; cool to room temperature.