Candied Beets
Candied Beets
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Candied Beets

40 MIN
1 H 30 MIN
2.5 litres (10 cups)



  1. In a large pot of water, cook the beets for about 1 hour or until tender. Cool under cold running water and drain. Peel and finely grate the beets. You will need 1.75 litres (7 cups) of grated beets.
  2. In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
  3. In the same saucepan, bring the vinegar, sugar, and salt to a boil. Simmer over low heat for about 10 minutes. Add the beets and bring to a boil, stirring frequently. Add the gelatin and cook for 1 minute, stirring until dissolved. Spoon into jars. The candied beets will keep for about 3 weeks in the refrigerator or can be frozen or offered as a gift.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.