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Prep Time: 3 Minutes Cook Time: 57 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is the diabetic version of Yale beets and I think that it would make a VERY good side dish! Ingredients:
5 beets |
3/4 cup splenda sugar substitute |
1/4 cup cornstarch |
1/2 cup water |
1/3 cup lemon juice |
5 mint leaves, chopped |
Directions:
1. 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.
2. Chop the beet into medallions, about 1/2 inch or so.
3. Add beets and lemon juice along with the mint leaves; stew until tender.
4. Serve on a plate large enough to contain them.
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