Simplicity tips: Get friendly with canned vegetables, including beets, whose color and flavor deliver maximum pleasure with minimal effort. If you don't care for beets, try fresh or canned pears instead. When toasting nuts, make extra and refrigerate leftovers for another time.
Recipe Ingredient Details:
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1 can (14.5 ounces) shoestring beets, drained
1/4 cup chopped walnuts, toasted
1-2 teaspoons crumbled blue cheese
In a medium-size serving bowl, blend vinegar and olive oil. Add beets and toss gently to coat. Sprinkle with walnuts and cheese.
Recipe Additional Notes:
Calories 102,Fat 7,Perfat 61,Cholesterol 1,Carbo 8,Protein 2
Mon, 2012-09-03 22:38