An attractive and tasty way to enjoy the goodness of beets.
Yes, diabetics can eat a starchy vegetable (a half-cup of beets has 6g net carbs), but do not eat other starches with the meal. Instead, fill the rest of the plate with protein, non-starchy vegetables, salad, and fats.
*Try adding beets to a stir fry or grated onto a green salad!
When Barbara came from Switzerland many years ago to live with our family for a year, she was not into cooking at all, but she sure could make wonderful pickled beets, which our family consumed in abundance. This is as close as I can get to her ‘pinch of this, spoonful of that’ recipe. It’s been a favourite at our house ever since!
6 medium beets (approximately 6 to 8 cups)
½ medium onion, diced finely
2 cloves garlic, minced
¼ cup red wine vinegar
3 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp basil (or 1 Tbsp fresh, finely minced)
½ tsp Herbamare
Dash of cayenne
Fresh ground black pepper
Put the beets in a large pot, cover with water, and bring to a boil. Reduce heat to a simmer, cover, and cook for about an hour, till tender.
Let cool, and slip the skins off. Dice the beets into approximately ¾ inch pieces, and place into a large bowl.
Add the onions and garlic.
Stir the mustard into the vinegar, and add this to the beets along with the remaining ingredients.