- 1 can (15 ounces) shoestring cut beets, drained
- 1/4 cup finely diced onion
- 1/4 cup white vinegar
- 2 tablespoons Splenda, No Calorie Sweetener, granular
- 1 tablespoon water
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried dill
- 1/4 teaspoon black pepper
Combine all ingredients in a nonplastic mixing bowl (beet juice may stain some plastics). Stir and cover. Chill 4 hours.
Yield: 4 servings. Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 48, Carbohydrates: 9 g, Protein: 1 g, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 219 mg, Fiber: 1 g
Exchanges per serving: 2 vegetable. Carbohydrate choices: 1/2.
Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky. She is coauthor of Quick & Easy Diabetic Recipes for One, published by the American Diabetes Association in 2007.