18 trimmed medium beets -about 4 pound, s
1/4 cup finely chopped walnuts
1 cooking spray
1 cup coarsely chopped vidalia onion -or, other sweet onio
1/4 cup firmly packed brown sugar
2 tbsp balsamic vinegar
1/4 cup crumbled blue cheese
Directions
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.
Servings: 8 servings
Pan-Toasted Beets With Sweet Onions~ Walnuts~ & Blue Ch Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dutch Oven; Nut; Vegetable; Weight Watchers
The History of Recipes
We can track the history of `recipes` back into the distant past, in fact as far into history as the Egyptians, and potentially, even further back. However, sadly, these ancient records were just simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history are a few clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later on, there are some interesting books from the fourteenth century ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these have no connection with the curry that is familiar to us all today, but rather recipes for the types of meals prepared for the upper classes of that time. For the next few years, the powerful families of Wesstern Europe strove to offer the best banquets, and consequentially the best chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, testing, and writing down popular recipes of the day. The introduction of the TV brought us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Pan Toasted Beets With Sweet Onions~ Walnuts~ & Blue Ch recipe.
