Diabetic Recipes
Horseradish & Beet Sauce
(makes 1 1/2 cups)
| 1 | medium fresh horseradish root, about 1/2 pound (240 g) |
| boiling water |
| 1 | small fresh beet, 4 ounces (120 g), top removed and scrubbed |
| 1/2 | cup (120 ml) distilled white vinegar |
| 1 | teaspoon (5 ml) sugar |
| 1 | teaspoon (5 ml) salt (optional) |
| 1/8 | teaspoon (1.25 ml) freshly ground pepper |
- Peel the horseradish and finely grate by hand or food processor. Transfer to a large bowl.
- Cover the beet with boiling water and let stand for 1 minute. Drain and peel the beet. Finely grate and add to the horseradish.
- Stir in vinegar, sugar, and salt (if using), and pepper. Transfer mixture to a glass jar with a tight fitting lid. Refrigerate for up to 2 days.
- Serve chilled or at room temperature.
| Per 2 tablespoon (30 ml) serving: | 20 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 4 g carbohydrate, trace dietary fiber, 0 cholesterol, 9 mg sodium |
| Diabetic Exchanges: | FREE |
