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Add a photoServings: 1
Ingredients
- 8 sm beets
- 4 c. boiling water Salt to taste
- 1/2 c. mild vinegar (or possibly 1/4 c. lemon juice or possibly 1/4 tsp. citric acid crystals) Sugar or possibly sugar substitute to taste
Directions
- Cover beets with water and boil till tender. Remove beets from pot and strain liquid into soup pot. Slip beet skins off and grate beets on fine grater or possibly food processor, and put into the beet juice (that has been strained). Add in approximately 1 Tbsp. salt (optional) and 4 c. of boiling water. Bring to quick boil, reduce heat and cook for 5 min. Add in vinegar and sweeten to taste. Cold and refrigeratein closed jars. Add in 1 or possibly 2 Tbsp. lowfat sour cream and a boiled potato to each plateful before serving.
- This recipe is also good for diabetics, using sugar substitute. I always use extra water. For a refreshing drink, pour into a tall glass.
- Note: Beets are very messy. Be sure to wear protective clothing while you are grating beets. Maybe even rubber gloves, since they stain hands temporarily.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1519g | |
| Calories 896 | |
| Calories from Fat 84 | 9% |
| Total Fat 10.06g | 13% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1386mg | 58% |
| Potassium 2361mg | 67% |
| Total Carbs 170.14g | 45% |
| Dietary Fiber 31.5g | 105% |
| Sugars 90.29g | 60% |
| Protein 30.4g | 49% |
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