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Savory Harvard Beets Recipe
|Liquid splenda/Sugar twin||1⁄2 Cup (8 tbs) (Pourable)|
|All purpose flour||2 Tablespoon|
|Hot water||1⁄4 Cup (4 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Dried parsley flakes||1 Teaspoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Canned whole beets||32 Ounce, rinsed and drained (4 Cups / 2 Cans, 16 Ounce Each)|
Serving size: Complete recipe
Calories 427 Calories from Fat 12
% Daily Value*
Total Fat 1 g2.2%
Saturated Fat 0.2 g1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1326.6 mg55.3%
Total Carbohydrates 103 g34.4%
Dietary Fiber 14.6 g58.3%
Sugars 63.1 g
Protein 12 g23.4%
Vitamin A 14.4% Vitamin C 62.4%
Calcium 26.1% Iron 72.6%
*Based on a 2000 Calorie diet
In prepared container, combine Splenda, flour, water, vinegar, and parsley flakes.
Add onion and beets.
Mix well to combine.
Cover and cook on LOW for 6 to 8 hours.
Mix well before serving.