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
The History of Recipes
We can track the history of written recipes back into antiquity, certainly as far back into history as ancient Egypt, and potentially, even further back. Having said that, these, early cook books were just simple hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered, according to food historians is a collection of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into starters, main course and desserts, something that is very familiar to us today. Additionally, he recounts how the early Romans used a wide range of herbs, including some familiar names such as basil, rue and dill. Later on, there are a couple of recipe books which appeared in the fourteenth century : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian curry that appears on menues today, but instead accounts of the types of meals prepared for the nobility of that time. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from the holy land, including spices like basil and rosemary. These new culinary innovations was responsible for a torrent in recipe books, some of which are kept safe in private libraries. For the next few years, the powerful families of Europe competed to serve the most exotic meals, and consequentially the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the 20th century, cooking publications are starting to become popular as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Sliced Beet Salad recipe.
