Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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