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, saut� 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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