Diabetic Spiced Beets Recipe

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This easy recipe from Mae Flint of Ionia, Michigan can't be "beet". Mae marinates canned beets in a mixture of vinegar, clove, pepper and bay leaf for a tart side dish that is sure to appeal to even finicky eaters.
TOTAL TIME: Prep: 5 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 4 servings


  • 1/2 cup white wine vinegar
  • 1/4 cup water
  • 1 bay leaf
  • 1 whole clove
  • 1/2 to 1 teaspoon pepper
  • 1/2 teaspoon salt
  • Sugar substitute equivalent to 3 tablespoons sugar
  • 1 can (15 ounces) sliced beets, drained

Nutritional Facts

One serving (1/2 cup) equals 37 calories, trace fat (trace saturated fat), 0 cholesterol, 461 mg sodium, 9 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.


  1. In a saucepan, bring the vinegar, water, bay leaf, clove, pepper and salt to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Remove from the heat; stir in sugar substitute until dissolved. Pour over beets. Cover and refrigerate for at least 5 hours or overnight. Discard bay leaf and clove. Serve with a slotted spoon. Yield: 4 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Diabetic Spiced Beets in Light & Tasty February/March 2004, p43

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Reviewed Jul. 8, 2010

"Wonderful dish, goes with almost meat dish. I have now made this several times."

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