|Choices: Vegetable 1|
|2||cups||cooked small round beets (1/2 cup liquid reserved), or 1 (15-oz.) can beets with liquid|
|1/4||cup||red wine vinegar|
|1/2||tsp.||salt (only if using fresh beets; canned ones are already salted)|
- Place the beets, reserved liquid, Splenda Granular, vinegar, salt, and pickling spices in a saucepan and bring to a boil. Boil 2 minutes.
- Cool in the refrigerator. Beets can be stored in the refrigerator for up to 2 weeks.
- To serve, drain and dry on paper towels. Serve in a glass bowl as a condiment or quarter into a green salad.