Sliced beet salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sliced canned / cooked beets |
| 1 | Bay leaf | |
| 4 | Whole cloves | |
| 4 | Whole allspice | |
| 1 | small | Grapefruit |
| 1 | pack | Equal sweetener (2 tsp) |
Directions
Drain the liquid from the canned beets, reserving ½ cup. (Use water with fresh beets.) Combine the ½ cup beet liquid, bay leaf, cloves and allspice in a small saucepan. Heat to boiling. Lower the heat and simmer for 5 minutes.
Section the grapefruit. Remove the spices from the liquid and pour over the beet slices and grapefruit sections. Add the sweetener.
Marinate for at least 1 hour before serving. Drain off the liquid before serving.
½ recipe - 86 calories, ½ fruit exchange, 2 vegetable exchanges 21 grams carbohydrate, 2 grams protein, 0 fat 302 mg sodium, 380 mg potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93