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Wednesday, February 26, 2014

Pickled Beets

Pickled Beets

Never had these ruby treats before? They look so beautiful on the plate, and the lemon pepper gives them a little something extra. 

Serves 4 (1/2 Cup)

½ cup white distilled vinegar
½ Cup water
½ Cup SPLENDA Granular
1 teaspoon lemon pepper
1 (15-ounce) can sliced beets, raised and drained 

In a large saucepan, combine vinegar, water, SPLENDA, and lemon pepper. Bring mixture to a boil. Continue boiling for 2 minutes. Stir in beets Remove from heat. Place saucepan on a wire rack and allow to cool to room temperature. Pour mixture into a medium bowl. Cover and refrigerate for at least 12 hours. Gently stir again just before serving. 

Each serving equals

HE: 1 Vegetable * 12 Optional Calories
40 Calories * 0 gm Fat * 1 gm Protein
9 gm Carbohydrate * 201 mg Sidium *
0 mg Calcium * 1 gm Fiber

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