Source:

Classifications: Vegetables

Qty Measure Ingredient

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4 cups shredded peeled beets (about 4 to 5 medium

1 medium onion, shredded

1 medium potato, shredded

3 tablespoons brown sugar

3 tablespoons vegetable oil

2 tablespoons water

1 tablespoon vinegar

1/2 teaspoon salt, optional

1/4 teaspoon pepper

1/4 teaspoon celery seed

1/8 to 1/4 tsp ground cloves

Instructions: IN a large bowl, combine beets, onion and potato; set aside. In a small bowl, combine brown sugar, oil, water, vinegar and seasonings. Pour over vegetables; toss to coat. Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 350* for 45 minutes, stirring occasionally. Uncover and bake 15-25 minutes longer or until vegetables are tender. Yield: 8-10 servings.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: one 1/2-cup serving (prepared without salt) equals 1 vegetable, 1/2 starch, 1/2 fat; also, 84 calories, 42 mg sodium, 0 cholesterol, 12 gm carbohydrate, 1 gm protein, 4 gm fat.

Serves: 10

Food Exchanges: