Pan-toasted beets with sweet onions, walnuts, and blue ch

8 Servings

Ingredients

Quantity Ingredient
18 Trimmed medium beets about 4 pounds
¼ cup Finely chopped walnuts
Cooking spray
1 cup Coarsely chopped vidalia onion or other sweet onion
¼ cup Firmly packed brown sugar
2 tablespoons Balsamic vinegar
¼ cup Crumbled blue cheese

Directions

Recipe by: Weight Watchers Magazine, March/April 1997 1. Place beets in a Dutch oven: cover with water. Bring to a boil: cover, reduce heat, and simmer 35 minutes or until crisp-tender. Drain and rinse under cold water.

Drain: let cool. Rub off skins: cut into wedges. Sat aside. 2. Place walnuts in a large nonstick skillet: cook over medium-high heat 4 minutes or until toasted, stirring frequently. Remove from skillet. and set aside.

3. Coat skillet with cooking spray, and place over medium heat until hot.

Add onion, and saute 3 minutes or until tender. Add beets, and cook 15 minutes. stirring frequently. Combine sugar and vinegar; add to skillet, and cook 2 minutes or until beets are glazed. Spoon into a bowl, and sprinkle with toasted walnuts and blue cheese. Yield: 8 (1cup) servings.

Exchangee: 1 FR/V, 50 C. Per serving: CAL 209 (17% from fat); PRO 7⅖ g: FAT 3.9 g (sat 0.9 g): CARB 39⅖ g; FIB 3⅖ g: CHOL 3 mg: IRON 3 mg: SOD 317 mg: CALC 84 mg.

Posted to MM-Recipes Digest by "Heth" <heth@...> on May 28, 98

Related recipes