1. Trim beets, leaving root and 1 inch of stem. Scrub beets; place in giant saucepan; cowl with water. Cover; convey to a boil, cut back warmth and boil 45 minutes, or till tender.
2. Combine bitter cream, horseradish, salt and pepper in small bowl.
three. Remove beets from warmth; drain. When cooled; peel and reduce into wedges. Transfer to plates and prime with Horseradish Cream. Garnish with cilantro, if desired.
Calories: 59 energy, Carbohydrates: 10 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 231 mg, Fiber: 2 g
Exchanges per serving: 2 Vegetable.
Copyright Diabetic Cooking.