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1
If using fresh beets, simmer in 2 quarts boiling water, covered, for 40 to 50 minutes, or until tender.
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2
Drain the beets and let cool for about 5 minutes, or until cool enough to handle.
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3
Slip the skins off.
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4
Cut the beets crosswise into 1/4-inch slices.
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5
If using canned beets, stir them and the water together in a medium microwaveable bowl.
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6
Microwave, covered, on 100 percent power (high) for 2 to 3 minutes, or until the beets are heated through.
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7
Drain.
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8
Pour the beets into a serving bowl.
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9
Cover to keep warm.
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10
Set aside.
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11
Meanwhile, in a small saucepan, stir together the vinegar and 1 tablespoon brown sugar.
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12
Bring to a simmer over medium-high heat, stirring constantly until the sugar is dissolved.
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13
Simmer for 6 to 8 minutes, or until the mixture is reduced by half, to about 1/4 cup, without stirring.
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14
Remove from the heat.
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15
Set aside.
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16
Lightly spray a small skillet with cooking spray.
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17
Stir together the walnuts, cinnamon, and nutmeg.
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18
Cook over medium-low heat for 2 to 3 minutes, or until the walnuts are lightly toasted, stirring occasionally.
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19
Stir in the remaining 1 teaspoon brown sugar.
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20
Cook for 1 to 2 minutes, or until the mixture is heated through (the sugar will still be somewhat granulated).
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21
Drizzle the vinegar mixture over the beets.
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22
Sprinkle with the walnut mixture.
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23
(Per serving)
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24
Calories: 101
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25
Total fat: 3.0g
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26
Saturated: 0.5g
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27
Trans: 0.0g
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28
Polyunsaturated: 2.0g
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29
Monounsaturated: 0.5g
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30
Cholesterol: 0mg
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31
Sodium: 85mg
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32
Carbohydrates: 18g
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33
Fiber: 3g
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34
Sugars: 14g
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35
Protein: 2g
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36
Calcium: 27mg
-
37
Potassium: 366mg
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38
2 vegetable
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39
1/2 other carbohydrate
-
40
1/2 fat
