Try this Pan-Toasted Beets with Sweet Onions, Walnuts, and Blue Ch recipe, or contribute your own.
Suggest a better descriptionRecipe 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. Posted to MM-Recipes Digest by "Heth"
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 8 | ||
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Calories: 206 | ||
Calories from Fat: 58 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 3.2mg | 1 % | |
Sodium 209.5mg | 7 % | |
Potassium 696.5mg | 18 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 28.8g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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