2002 Cranberry Beets

By boandozzy

One serving (1/2 cup) equals 127 calories, trace fat (trace saturated fat), 0 cholesterol, 238 mg sodium, 31 g carbohydrate, 4 g fiber, 2 g protein.

Diabetic Exchanges: 2 vegetable, 1-1/2 fruit.

Originally published as Cranberry Beets in Light & Tasty December/January 2002, p11

Ingredients

• 6 cups sliced peeled fresh beets
• 1 can (14 ounces) whole-berry cranberry sauce
• 2 tablespoons orange juice
• 1 teaspoon grated orange peel
• 1/2 teaspoon salt

Preparation

Step 1

Place beets in saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender.

In another saucepan, heat cranberry sauce over medium heat until melted. Add orange juice, orange peel and salt. Drain beets; gently stir into cranberry mixture. Heat through. Yield: 8 servings.