Source: U.S. Department of Defence
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Pickled Beet and Onion Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 037 00
PICKLED BEET AND ONION SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
71 cal
18 g
1g
0g
0 mg
417 mg
25 mg
Ingredient
Weight
Measure
Issue
BEETS,CANNED,SLICED,INCL LIQUIDS
26 lbs
3 gal
RESERVED LIQUID
6-1/4 lbs
3 qts
VINEGAR,DISTILLED
4-1/8 lbs
2 qts
1/4 oz
1 tbsp
CINNAMON,GROUND
CLOVES,GROUND
3/8 oz
1 tbsp
1 oz
1 tbsp
SALT
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
SUGAR,GRANULATED
12-1/3 oz
1-3/4 cup
SUGAR,BROWN,PACKED
1 lbs
3-1/4 cup
ONIONS,FRESH,SLICED
2 lbs
2 qts
2-1/4 lbs
Method
1
Drain beets; reserve juice for use in Step 2; beets for use in Step 4.
2
Combine reserved juice, vinegar, cinnamon, cloves, salt, pepper, and sugars.
3
Cover; bring to a boil; reduce heat; simmer 10 minutes. Cool.
4
Combine beets and onions.
5
Pour sauce over beets and onions. Cover; refrigerate at least 3 to 4 hours before serving. Keep refrigerated until ready to serve.
CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 71 cal |
| Carbohydrates: | 18 g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 417 mg |
| Calcium: | 25 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEETS,CANNED,SLICED,INCL LIQUIDS | 26 lbs | 3 gal | |
| RESERVED LIQUID | 6-1/4 lbs | 3 qts | |
| VINEGAR,DISTILLED | 4-1/8 lbs | 2 qts | |
| CINNAMON,GROUND | 1/4 oz | 1 tbsp | |
| CLOVES,GROUND | 3/8 oz | 1 tbsp | |
| SALT | 1 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| SUGAR,GRANULATED | 12-1/3 oz | 1-3/4 cup | |
| SUGAR,BROWN,PACKED | 1 lbs | 3-1/4 cup | |
| ONIONS,FRESH,SLICED | 2 lbs | 2 qts | 2-1/4 lbs |
| Method: | |
|
1 Drain beets; reserve juice for use in Step 2; beets for use in Step 4. 2 Combine reserved juice, vinegar, cinnamon, cloves, salt, pepper, and sugars. 3 Cover; bring to a boil; reduce heat; simmer 10 minutes. Cool. 4 Combine beets and onions. 5 Pour sauce over beets and onions. Cover; refrigerate at least 3 to 4 hours before serving. Keep refrigerated until ready to serve. CCP: Hold for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence