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
It is possible to read the history of meal recipes far back into antiquity, in truth as far as early Egypt, and potentially, even further back. Having said that, sadly, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to historians is a collection of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents which described recipes prepared by wealthy Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius recounts how the ancient chefs were skilled in the use of a wide range of spices and herbs, including many that are still in use today for example bay, mint and asafoetida. For the decades that followed, the powerful and wealthy houses tried to lay on the most extravagent meals, and consequentially the best chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that fine cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, testing, and recording recipes of the day. By the time we get to the 1900s, cook books are increasing in popularity mostly as a result of better eduction, people having increased spare time and having more money. The arrival of television gave us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Pan Toasted Beets With Sweet Onions~ Walnuts~ & Blue Ch recipe.
