Harvard Beets for the Freezer (or Right Away)

45 mins (prep 5, cooking 40)
6 ingredients
6 servings
The only way to eat beets! When I harvest my beets in the fall I always make up a few batches of this for the freezer-they're just as good reheated and it's a wonderful quick veggie for winter! To prepare fresh beets, I cover them with water, cook for 30 minutes to an hour till tender, then peel and cube. This recipe is a Swedish family tradition. The long cooking time includes the time the beets need to marinate.

Categories:  <-60-mins , side-dish , seasonal , north-american , swedish , christmas , equipment , low-in... , low-sodium , oamc~freezer~make-ahead , time-to-make , holiday , low-protein , low-cholesterol , low-calorie , european , freezer , american , fall , number-of-servings , healthy , vegetarian , vegetable , scandinavian ,
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Serving Size (113.6 g)
Servings 6
Amount per Serving
Calories 147.66 Calories from Fat 36.99
% Daily Value *
Total Fat 4.11g 37.98%
Saturated Fat 2.55g 76.53%
Trans Fat 0.16g %
Cholesterol 10.6mg 21.2%
Sodium 85.94mg 21.48%
Total Carbohydrate 27.43g 54.87%
Dietary Fiber 1.92 g 45.96%
Sugars 24.32 g %
Protein 1.14g 13.68%
Vitamin A 145.64IU% Vitamin C 3.33mg%
Calcium 13.27mg% Iron 0.58mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4