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Great blend of flavors...
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18 medium |
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beets,
trimmed (about 4 lbs) |
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¼ cup |
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finely
chopped walnuts |
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1 cup |
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coarsely
chopped Vidalia or other sweet onion |
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¼ cup |
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firmly
packed brown sugar |
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2 Tbs |
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balsamic
vinegar |
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¼ cup |
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crumbled
blue cheese |
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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. |
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2 |
Place walnuts in a
nonstick skillet; cook over medium-high heat 4 minutes
or until toasted, stirring frequently. Remove from
skillet; set aside. |
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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. |
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Servings: 8 |
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Yield: Serving Size: 1
cup |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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150.65 |
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Calories From Fat (21%) |
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31.80 |
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% Daily Value |
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Total Fat
3.73g |
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6% |
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Saturated Fat 0.94g |
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5% |
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Cholesterol
2.66mg |
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1% |
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Sodium
196.77mg |
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8% |
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Potassium
681.56mg |
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19% |
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Carbohydrates
27.18g |
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9% |
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Dietary Fiber 5.69g |
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23% |
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Sugar 20.06g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
21.49g |
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Protein
4.47g |
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9% |
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Recipe Source |
| Weight
Watchers -In Season |