Sliced Beet Salad Recipe

Ingredients

1 1/2 cup Sliced canned / cooked beets
1 Bay leaf
4 Whole cloves
4 Whole allspice
1 small Grapefruit
1 package Equal sweetener (2 tsp)


Directions

Drain the liquid from the canned beets, reserving 1/2 cup. (Use
water with fresh beets.) Combine the 1/2 cup beet liquid, bay leaf,
cloves and allspice in a small saucepan. Heat to boiling. Lower the
heat and simmer for 5 minutes.

Section the grapefruit. Remove the spices from the liquid and pour
over the beet slices and grapefruit sections. Add the sweetener.
Marinate for at least 1 hour before serving. Drain off the liquid
before serving.

1/2 recipe - 86 calories, 1/2 fruit exchange, 2 vegetable exchanges 21
grams carbohydrate, 2 grams protein, 0 fat 302 mg sodium, 380 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93


Servings: 2 servings

 

 

Sliced Beet Salad Recipe brought to you by Recipe Ideas


Categories: Diabetic; Vegetables; Salads; Vegetarian; Side Dishes


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It is quite possible to follow the history of recipes back into antiquity, certainly as far as the Egypt of the Pharoahs, and possibly even further. Having said that, these, early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.

In fact, the oldest recipe discovered so far, according to academics is a series of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`.

Later on, there are a couple of cookery books published in the 1300s : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian food that appears on menues today, but instead recipes for the types of meals prepared by the cooks of the rich people of those days.

For the centuries that followed, the wealthy families of the West competed to lay on the most extravagent banquests, and because of this cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and publishing the recipes of their peers.

By the time we get to the 20th century, cooking books were highly popular as a result of higher levels of literacy, more free time and having more disposable income.

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