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| Julienned Beets With Balsamic Dressing April, 2002 Serves 4 / 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. 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 1. In a medium-size serving bowl, blend vinegar and olive oil. Add beets and toss gently to coat. Sprinkle with walnuts and cheese. Calories 102,Fat 7,Perfat 61,Cholesterol 1,Carbo 8,Protein 2 |