Total Time
1hr 3mins
Prep 3 mins
Cook 1 hr

This is the diabetic version of Yale beets and I think that it would make a VERY good side dish!

Ingredients Nutrition


  1. Put the water,splenda & cornstarch into a pot larger enough to contain the beets and simmer for until the 2 combine into a pseudo-syrup.
  2. Chop the beet into medallions, about 1/2 inch or so.
  3. Add beets and lemon juice along with the mint leaves; stew until tender.
  4. Serve on a plate large enough to contain them.

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