Sliced Beet Salad

1 1/2 c Sliced canned / cooked beets

1 Bay leaf

4 Whole cloves

4 Whole allspice

1 sm Grapefruit

1 pk Equal sweetener (2 tsp)

Drain the liquid from the canned beets, reserving 1/2 cup. (Use water with fresh beets.) Combine the 1/2 cup beet liquid, bay leaf, cloves and allspice in a small saucepan. Heat to boiling. Lower the heat and simmer for 5 minutes. Section the grapefruit. Remove the spices from the liquid and pour over the beet slices and grapefruit sections. Add the sweetener. Marinate for at least 1 hour before serving. Drain off the liquid before serving. 1/2 recipe - 86 calories, 1/2 fruit exchange, 2 vegetable exchanges 21

grams carbohydrate, 2 grams protein, 0 fat 302 mg sodium, 380 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93