Cumin Beets

Cumin Beets - 11g Carbs, 2g Fiber
Yield: 6 servings
From: America's Everyday Diabetes Cookbook
1 Tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tsp cumin seeds
1 tsp salt
1/2 tsp black pepper
2 medium tomatoes, peeled and coarsely chopped
1 cup water
1 lb beets, peeled and used whole, if small, or sliced thinly
In a skillet, heat oil over medium-high heat.
Add onion and cook, stirring, until softened.
Stir in garlic, cumin, salt and pepper and cook for 1 minute.
Add tomatoes and water and bring to a boil.
Place beets in slow cooker stoneware and pour tomato mixture
over them. Cover and cook on Low for 8 to 10 hours or on
High for 4 to 5 hours, until beets are tender.
Nutrition per Serving (1/6 of recipe):
70 Calories, 3g Fat, 11g Carbs, 2g Fiber,
2g Protein, 426mg Sodium, 0mg Cholesterol
Diabetic Exchanges: 2 Vegetables, 1/2 Fat
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
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Dwight D. Eisenhower
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Category:Cathy's Recipes