PREP TIME: 15 MINUTES   |   COOK TIME: 3 MINUTES

Beets & Onions Vegetable Medley

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Ingredients

  • 1 jar (16 ounces) Aunt Nellie’s Pickled Beets & Onions
  • 1 tablespoon olive oil
  • 1 large clove garlic, minced
  • 1/2 cup diced bell pepper (yellow, orange or red)
  • 1-1/2 cups frozen petite green peas, defrosted
  • 1 tablespoon fresh thyme leaves (See Note)
  • Salt and pepper

Directions

Makes 4 servings.

  1. Drain beets. Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute. Add bell pepper; cook and stir 1 to 2 minutes until crisp-tender. Stir in peas and thyme. Remove from heat. Gently stir in beets. Season with salt and pepper, as desired. Serve warm or at room temperature.

 

Note

Substitute 1 teaspoon dried thyme leaves, crumbled, for fresh.

Nutrition Information

Nutrition information per serving (1/4 of recipe): 120 calories; 3 g protein; 20g carbohydrate; 4g fat; 205mg sodium; 0mg cholesterol; 3g fiber; 1mg iron; 0.15mg thiamin; 1177IU vitamin A; 43mg vitamin C.