18 Trimmed medium beets about 4 pounds
1/4 c Finely chopped walnuts
Cooking spray
1 c Coarsely chopped vidalia onion or other sweet onion
1/4 c Firmly packed brown sugar
2 tb Balsamic vinegar
1/4 c Crumbled blue cheese
Place beets in a Dutch oven: cover with water. Bring to a boil: cover, reduce heat, and simmer 35 minutes or until crisp-tender. Drain and rinse under cold water. Drain: let cool. Rub off skins: cut into wedges. Sat aside.
Place walnuts in a large nonstick skillet: cook over medium-high heat 4 minutes or until toasted, stirring frequently. Remove from skillet. and set aside.
Coat skillet with cooking spray, and place over medium heat until hot. Add onion, and saute 3 minutes or until tender. Add beets, and cook 15 minutes. stirring frequently. Combine sugar and vinegar; add to skillet, and cook 2 minutes or until beets are glazed. Spoon into a bowl, and sprinkle with toasted walnuts and blue cheese. Yield: 8 (1 cup) servings.