PAN-TOASTED BEETS WITH SWEET ONIONS~ WALNUTS~ & BLUE CH

      Title: PAN-TOASTED BEETS WITH SWEET ONIONS~ WALNUTS~ & BLUE CH
  Categories: Vegetables, Weight watc
       Yield: 8 Servings
  
      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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