| 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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