Prep time: 20 minutes Cook time: 1 hour Makes 8 side servings
Ellen Savage of Elk Grove shares this simple recipe, which can be served warm or cold as leftovers, as a side dish or a vegetarian main dish. Savage also serves it cold the next day on top of spring greens with a little blue cheese dressing. Everyone loves it, even those who don't like beets, Savage says.
1 bunch beets (6 small or 4 large)
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3 tablespoons brown sugar
3 tablespoons balsamic vinegar
Blue cheese, crumbled
Wash and peel beets. Cut them into approximately 1-inch squares. Steam beets 20 to 30 minutes, until a fork can pierce through them but they remain slightly firm.
Mix brown sugar and vinegar in the bottom of a glass baking dish. Add beets and mix until beets are coated.
Bake at 350 degrees for 30 minutes. Serve with blue cheese and walnuts crumbled over each serving.
Per serving: 127 calories; 5 grams protein; 13 grams carbohydrates; 7 grams fat (2 saturated, 2 monounsaturated, 3 polyunsaturated); 6 milligrams cholesterol; 169 milligrams sodium; 2 grams fiber; 10 grams sugar; 47 percent calories from fat