2 cups cooked small round beets (1/2 cup liquid reserved), or 1 (15-oz.) can beets with liquid
3 Tbsp. Splenda Granular
1/4 cup red wine vinegar
1/2 tsp. salt (only if using fresh beets; canned ones are already salted)
1 tsp. pickling spice
1. Place the beets, reserved liquid, Splenda Granular, vinegar, salt, and pickling spices in a saucepan and bring to a boil. Boil 2 minutes.
2. Cool in the refrigerator. Beets can be stored in the refrigerator for up to 2 weeks.
3. To serve, drain and dry on paper towels. Serve in a glass bowl as a condiment or quarter into a green salad.
Serving Size 1/8 recipe
Vegetable Exchanges 1
Amount Per Serving
Calories From Fat 1
Total Fat 0 g (Saturated Fat 0 g)
Cholesterol 0 mg
Sodium 176 mg
Carbohydrate 5 g (Dietary Fiber 1 g, Sugars 3 g)
Protein 1 g