PAN TOASTED W/ WALNUTS, SWEET ONIONS & BLUE CHEESE
18 medium beets, trimmed (about 4 lbs)
¼ cup finely chopped walnuts
1 cup coarsely chopped Vidalia or other sweet onion
¼ cup firmly packed brown sugar
2 Tbs balsamic vinegar
¼ cup crumbled blue cheese
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; rinse under cold water. Let cool. Rub off skins; cut into wedges.
2. Place walnuts in a nonstick skillet; cook over medium-high heat 4 minutes or until toasted, stirring frequently. Remove from skillet; set aside.
3. Coat skillet with cooking spray; place over medium heat until hot. Add onion; sauté 3 minutes. Add beets; sauté 15 minutes. Combine sugar and vinegar; add to skillet, and cook 2 minutes or until beets are glazed. Spoon into a bowl; sprinkle with toasted walnuts and blue cheese.
Serving Size: 1 cup
Calories from Fat 32
Total Fat 3.75g
Saturated Fat 1g
Dietary Fiber 5.5g
Net Carbs 21.5g
WW POINTS: 4
Recipe Source: Weight Watchers -In Season
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