PICKLED BEETS
Ingredients
4-5 beets
¼ c cider vinegar
1 Tbsp Splenda
1 Tbsp olive oil
½ tsp dry mustard
Salt and pepper
Directions: Remove greens from beets. Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes until tender. A fork easily inserted into the beet will tell you if the beets are done. Drain the beets and rinse with cold water. Use your fingers to slip the peels off of the beets. Discard the peels and slice the beets. Make the vinaigrette by combining the vinegar, Splenda, olive oil, and dry mustard. Whisk together with a fork. Adjust taste with salt and pepper. Combine beets and vinaigrette in a bowl and allow to marinate for 30 minutes at room temperature.
Makes: 4 servings
Calorie: 35
Fat: 0
Carbohydrate: 8 gm
Protein: 1.3 gm
From: simplyrecipes.com
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1 comment:
Is there anyone under the age of 70 that eats these? Yuk!! Day 2 of my restart, so far, so good. Threw out all the temptation this weekend; hopefully, it does not find its way back!
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