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2 lb beets
1/2 cup to 1 cup water
3/4 tsp salt, (optional)

Instructions:
METHOD 1: Pare and dice beets. Heat water and salt to boiling, add
beets, cover pan tightly to prevent escape of steam and heat again to
boiling. Reduce heat at once and simmer 25 - 40 minutes. Drain is
necessary. (Makes about 4 cups). To serve, season with pepper and
butter, for 8.

METHOD 2: Pare and dice beets as Method 1, then place in casserole,
add water and salt, cover and bake in ...

18 trimmed medium beets -about 4 pound, s
1/4 cup finely chopped walnuts
1 cooking spray
1 cup coarsely chopped vidalia onion -or, other sweet onio
1/4 cup firmly packed brown sugar
2 tbsp balsamic vinegar
1/4 cup crumbled blue cheese

Instructions:
Recipe by: Weight Watchers Magazine, March/April 1997 1. Place beets
in a Dutch oven: cover with water. Bring to a boil: cover, reduce
heat, and simmer 35 minutes or until crisp-tender. Drain and rinse
under cold water. ...

2 cup sliced cooked small beets **
1/2 cup white vinegar
1/2 cup water
1 tbsp brown sugar
2 tsp whole cloves
1/2 tsp cinnamon
1/4 tsp salt

Instructions:
** Well-drained canned beets will work nearly as well.

Place beets in sterilized jar. Combine vinegar, water, brown sugar,
cloves, cinnamon and salt in saucepan; bring to a boil. Pour over
sliced beets; cover tightly. Refrigerate 8 hours or longer until
beets are pickled. Remove cloves after 3 days. Store in
re ...

1/2 cup wine vinegar
1 (how about rice?)
1/4 cup water
1 bay leaf
1 whole clove
1 tsp black pepper
3 tbsp sugar replacement
2 cup beets, sliced

Instructions:
Combine all ingredients except beets. Bring to a boil. Add beets;
simmer for 10 minutes, or until tender. Micorwave: Combine all
ingredients, except beets. Cook on High for 2 minutes. Add beets.
Cook on Medium for 2 minutes. Food Exchange per serving: 1 VEGETABLE
EXCHANGE; CAL: 36

Source: The Complete ...

2 cup cooked beets, sliced
1 tbsp honey, +
1 tsp honey
2 tbsp cider vinegar
1 salt to taste

Instructions:
In saucepan, combine all ingredients and cookk until heated through. Serve
hot or cold.

Per serving: 1g protein, 0g fat, 12g carb., 42mg sodium, 0mg chol., 49
calories.
Servings: 4

2 tsp cornstarch
1/2 cup water
1/4 cup distilled white vinger
12 oz (1 can) beets, drained
2 packets of sweet 'n low

Instructions:
In a small saucepan, mix cornstarch with water and vinger. Stir over
medium heat until mixture thickens. Add beets and Sweet 'N Low. Let stand
for 30 minutes. Just before serving, reheat until hot. Serving size: (1/3
cup) Food Exchange per serving: 3/4 VEGETABLE EXCHANGE; (MY GUESS) Source:
Cooking for the Health of It by Gail L. ...