Recipe - Pan-Toasted Beets With Sweet Onions Walnuts And Blue Ch

18 Trimmed medium beets
about 4 pounds
One fourth cup Finely chopped walnuts
Cooking spray
1 cup Coarsely chopped vidalia
onion
or other sweet onion
One fourth cup Firmly packed brown sugar
2 tablespoon Balsamic vinegar
One fourth cup 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 crisptender. 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 mediumhigh 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 MMRecipes Digest by "Heth" heth@prodigy.net on May 28, 98