Title: Beet Puree
Categories: Diabetic Vegetable
Yield: 6 Servings

1 1/2	lb	Small beets, trimmed
1	ts	Grated orange juice;
2/3	c	Unsweetened orange juice

Place beets in a medium non-aluminum saucepan with water to cover. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Drain and let cool. Rub off skins. Position knife blade in food processor bowl. Add beets and remaining ingredients to processor bowl. Process 2 minutes or until smooth, scraping sides of bowl occasionally. Return mixture to saucepan, cook over low heat 5 minutes or until mixture is thoroughly heated, stirring occasionally. Yield: 6 servings (62 Calories pre serving) pro 1.9; fat 0.2; crab 14.4; chol 0; sod 82; pot 420; NOTE. May want to try the pressure cooker to cook beets.

Source: Cooking Light '87

Brought to you and yours via Nancy O'Brion and her Meal-Master.

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