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Pan-toasted Beets With Sweet Onions, Walnuts, And Blue Ch

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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 T 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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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 166
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 2.7mg
Sodium: 200.2mg
Potassium: 710mg
Carbohydrates: 30.2g
Fiber: 6g
Sugar: 22.6g
Protein: 4.8g


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