| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Dutch | Vegetables, Weight watc | 8 | Servings |
INGREDIENTS
| 18 | Trimmed medium beets about 4 pounds | |
| 1/4 | c | Finely chopped walnuts |
| Cooking spray | ||
| 1 | c | Coarsely chopped vidalia onion or other sweet onion |
| 1/4 | c | Firmly packed brown sugar |
| 2 | tb | Balsamic vinegar |
| 1/4 | c | Crumbled blue cheese |
INSTRUCTIONS
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 7.4 g: FAT 3.9 g (sat 0.9 g): CARB 39.4 g; FIB 3.4 g: CHOL 3 mg: IRON 3 mg: SOD 317 mg: CALC 84 mg. Posted to MM-Recipes Digest by "Heth" <heth@prodigy.net> on May 28, 98
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