1 pound beets
1 bay leaf
1 cup onion; sliced thin
2 tablespoons parsley; chopped
1 tablespoon fresh oregano; chopped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground black pepper
Leave the root and 1 inch of stem on beets, and scrub with a brush.
Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.
Combine parsley and next 4 ingredients (parsley through salt); stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper if desired.
Diabetic Exchange: 1 1/2 vetetable, 1/2 fat
Source: Cooking Light