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    Dutch Beets -- e-w


    Source of Recipe


    Adapted from Light & Tasty 2002 – M. Hattrup; The Dalles, OR
    Dutch Beets -- e-w
    Serves: 4

    2 13-1/4 oz. cans sliced beets
    1 T. finely chopped onion
    1 T. stick margarine
    2 T. flour
    2 T. cider vinegar
    1 T. sugar
    1/8 tsp. salt
    1/8 tsp. pepper

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

    One 3/4-cup serving equals: 107 calories…3 gm fat (trace gm saturated)…trace mg cholesterol…506 mg sodium…19 gm carbohydrate…3 gm fiber…2 gm protein +++EXC: 2 vegetable…1/2 starch…1/2 fat +++WWP: 2
 

 

 

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