Garnet-colored beets topped with a reduction of balsamic vinegar and brown sugar, then sprinkled with cinnamon-sugar walnuts, are a great complement to dishes such as Tarragon Turkey Medallions (page 161) or a simple roasted pork tenderloin.

　　

Ingredients

Serves 6; 1/2 cup per serving

　　2 pounds fresh beets, all but 1 to 2 inches of stems discarded, or 2 15-ounce cans no-salt-added sliced beets, drained

　　2 tablespoons water (for canned beets)

　　1/2 cup balsamic vinegar

　　1 tablespoon light brown sugar and 1 teaspoon light brown sugar, divided use

　　Cooking spray

　　1/4 cup walnut halves

　　1/4 teaspoon ground cinnamon

　　1/8 teaspoon ground nutmeg

　　

Step 1

If using fresh beets, simmer in 2 quarts boiling water, covered, for 40 to 50 minutes, or until tender. Drain the beets and let cool for about 5 minutes, or until cool enough to handle. Slip the skins off. Cut the beets crosswise into 1/4-inch slices.

　　

Step 2

If using canned beets, stir them and the water together in a medium microwaveable bowl. Microwave, covered, on 100 percent power (high) for 2 to 3 minutes, or until the beets are heated through. Drain.

　　

Step 3

Pour the beets into a serving bowl. Cover to keep warm. Set aside.

　　

Step 4

Meanwhile, in a small saucepan, stir together the vinegar and 1 tablespoon brown sugar. Bring to a simmer over medium-high heat, stirring constantly until the sugar is dissolved. Simmer for 6 to 8 minutes, or until the mixture is reduced by half, to about 1/4 cup, without stirring. Remove from the heat. Set aside.

　　

Step 5

Lightly spray a small skillet with cooking spray. Stir together the walnuts, cinnamon, and nutmeg. Cook over medium-low heat for 2 to 3 minutes, or until the walnuts are lightly toasted, stirring occasionally. Stir in the remaining 1 teaspoon brown sugar. Cook for 1 to 2 minutes, or until the mixture is heated through (the sugar will still be somewhat granulated).

　　

Step 6

Drizzle the vinegar mixture over the beets. Sprinkle with the walnut mixture.

　　

Nutrition information

Step 7

(Per serving)

　　

Step 8

Calories: 101

　　

Step 9

Total fat: 3.0g

　　

Step 10

Saturated: 0.5g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 2.0g

　　

Step 13

Monounsaturated: 0.5g

　　

Step 14

Cholesterol: 0mg

　　

Step 15

Sodium: 85mg

　　

Step 16

Carbohydrates: 18g

　　

Step 17

Fiber: 3g

　　

Step 18

Sugars: 14g

　　

Step 19

Protein: 2g

　　

Step 20

Calcium: 27mg

　　

Step 21

Potassium: 366mg

　　

Dietary Exchanges

Step 22

2 vegetable

　　

Step 23

1/2 other carbohydrate

　　

Step 24

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition