Tangy Beet-and-Chestnut Combo

Cooking Light
3 servings (serving size: 1 cup)


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2 (10 1/2-ounce) cans low-salt chicken broth
1/4 teaspoon salt
4 cups chopped peeled beets
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 cup cooked, shelled, and quartered chestnuts (about 1 pound in shells)


Bring chicken broth and salt to a boil in a large nonstick skillet; add beets, vinegar, and brown sugar, stirring well. Cover, reduce heat, and simmer 30 minutes. Uncover; cook 10 minutes or until beets are tender. Stir in chestnuts; cook until thoroughly heated.

Created date

November 1996

Nutritional Information

Calories 259
Caloriesfromfat 9 %
Fat 2.7 g
Satfat 0.6 g
Monofat 0.9 g
Polyfat 0.7 g
Protein 6.4 g
Carbohydrate 54.2 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 408 mg
Calcium 51 mg