DIABETIC YALE BEETS
Make and share this Diabetic Yale Beets recipe from Food.com.
Provided by Abe ray
Categories Vegan
Time 1h3m
Yield 25 medalions, 5 serving(s)
Number Of Ingredients 6
Steps:
- Put the water,splenda & cornstarch into a pot larger enough to contain the beets and simmer for until the 2 combine into a pseudo-syrup.
- Chop the beet into medallions, about 1/2 inch or so.
- Add beets and lemon juice along with the mint leaves; stew until tender.
- Serve on a plate large enough to contain them.
Nutrition Facts : Calories 50.5, Fat 0.1, Sodium 39.7, Carbohydrate 12.2, Fiber 1.1, Sugar 4.4, Protein 0.9
GRANDMA'S HARVARD BEETS
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g
DIABETIC SPICED BEETS
This easy recipe from Mae Flint of Ionia, Michigan can't be "beet". Mae marinates canned beets in a mixture of vinegar, clove, pepper and bay leaf for a tart side dish that is sure to appeal to even finicky eaters.
Provided by Taste of Home
Categories Side Dishes
Time 5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, bring the vinegar, water, bay leaf, clove, pepper and salt to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Remove from the heat; stir in sugar substitute until dissolved. Pour over beets. Cover and refrigerate for at least 5 hours or overnight. Discard bay leaf and clove. Serve with a slotted spoon.
Nutrition Facts :
HARVARD BEETS (DIABETIC) RECIPE - (4.4/5)
Provided by á-15956
Number Of Ingredients 5
Steps:
- Drain beets and reserve 2/3 cup of beet liquid. Mix beet liquid, vinegar and cornstarch in saucepan. Stir to dissolve cornstarch. Heat, stirring constantly until thickened. (If you don't have 2/3 cup beet liquid, add enough water to equal 2/3 cup.) Add beets and artificial sweetener. Heat through.
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- Rinse off any excess dirt and cut off the stem and root. I suggest finding ones that are similar in size to ensure even cooking. If some are larger than the others, which is bound to happen, slice the larger ones into smaller pieces so they can cook evenly.
- Add water to a large pot with a steamer basket and steam for 30-45 minutes. The time will depend on how large the beets are. They are done when you can easily pierce them with a knife.
- Remove from the pan and let them cool for a few minutes. Next, you will need to peel them. With the beets being warm, the skin should be able to peel right off. To get it started, you can slide a knife in between the skin and the bulb and then use your hands.* Once you get it going, it should easily come off.
- Slice them into 1/4-1/2 inch thick pieces. Then place them in a wide-mouth jar. Pour vinegar over them so they are just barely covered.
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