Balsamic Glazed Beets with Goat Cheese
For a tangy, full-of-flavor side dish, try these simple slow-cooked beets. Sprinkled with toasted walnuts and goat cheese, they add a special touch to dinnertime.
3 pounds beets, peeled, cut into 1/2-slices (4 1/2 cups)
1 cup apple juice
1/2 cup balsamic vinegar
2 cloves garlic, finely chopped
1 teaspoon salt
1/4 cup chopped walnuts
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup crumbled chèvre (goat) cheese with herbs (1 ounce)
Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beets, apple juice, vinegar, garlic and salt.
Cover; cook on HIGH heat setting 3 to 4 hours.
Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Set aside.
In small bowl, mix cornstarch and water; stir into beets in slow cooker. Cook uncovered 5 to 10 minutes longer or until sauce has thickened. Sprinkle with cheese and toasted walnuts.
Preparation Time: 20 minutes
Cook Time: 3 hours 10 minutes
1 Serving (1 Serving (About 1/2 Cup)): Calories 150 (Calories from Fat 35), Total Fat 4 g (Saturated Fat 1 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 450 mg; Total Carbohydrate 24 g (Dietary Fiber 5 g, Sugars 17 g), Protein 4 g; Exchanges: 1 Other Carbohydrate; 2 Vegetable; 1 Fat; Carbohydrate Choices: 1 1/2