Pan-toasted Beets With Sweet Onions~ Walnuts~ & Blue Ch Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
18: Trimmed medium beets -about 4 pounds,
1/4 cup: Finely chopped walnuts,
Cooking spray,
1 cup: Coarsely chopped vidalia onion -or other sweet onion,
1/4 cup: Firmly packed brown sugar,
2 tbsp: Balsamic vinegar,
1/4 cup: Crumbled blue cheese,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp