Even people who typically shy away from beets will polish these off. They are quick to make, too, since you start with convenient canned beets.
TAKES: 15 MIN. • MAKES: 4 SERVINGS
2 cans (141/2 oz. each) sliced beets 1 Tbsp. butter
1 Tbsp. finely chopped onion 2 Tbsp. all-purpose flour
2 Tbsp. cider vinegar
1 Tbsp. sugar
1/2 tsp. salt
1/₈ tsp. pepper
Drain beets, reserving 1 cup liquid. In a saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in the reserved beet liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in the beets and remaining ingredients; heat through.
PER SERVING 118 cal., 3g fat (2g sat. fat), 8mg chol., 717mg sod., 21g carb. (14g sugars, 4g fiber), 2g pro. Diabetic exchanges: 1 starch, 1 vegetable, 1/2 fat.