Savory Harvard Beets Joanna M. Lund, A Potful of Recipes p.142
List of Ingredients 1/2 cup pourable Splenda or Sugar Twin 2 tablespoons all-purpose flour 1/4 cup hot water 1/4 cup white vinegar 1 teaspoon dried parsley 1/2 cup finely chopped onion 4 cups (two 16-ounce cans) whole beets, rinsed and drained
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine Splenda, flour water, vinegar, and parsley flakes. Add onion and beets. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
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