Balsamic Beets and Walnuts

Directions

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