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Pan-toasted beets with sweet onions~ walnuts~ & blue ch

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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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