Directions
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 reserved beet liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in remaining ingredients and beets; heat through.
Nutrition Facts
3/4 cup: 118 calories, 3g fat (2g saturated fat), 8mg cholesterol, 717mg sodium, 21g carbohydrate (14g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
ADVERTISEMENT
Pages: 1 2
