Diabetic Yale Beets Recipes

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.

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.

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.

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.