2003 Dutch Beets

By boandozzy

One serving (3/4 cup) equals 107 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 728 mg sodium, 19 g carbohydrate, 3 g fiber, 2 g protein.

Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

Originally published as Dutch Beets in Light & Tasty October/November 2002, p47

Ingredients

• 2 cans (13-1/4 ounces each) sliced beets
• 1 tablespoon finely chopped onion
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 2 tablespoons cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Details

Servings 4
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

Drain beets, reserving 1 cup liquid (discard remaining liquid); set beets aside. In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add the reserved beet liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vinegar, sugar, salt, pepper and beets; heat through. Yield: 4 servings.