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Glazed Beets and Cabbage With Pepper-Toasted Pecans

BECKY LUIGART-STAYNER
Yield 12 servings (serving size: 1/2 cup beets and 2 teaspoons pecans)

Ingredients

  • 1 teaspoon stick margarine
  • 2 teaspoons sugar
  • Dash of ground red pepper
  • Dash of black pepper
  • Dash of ground cinnamon
  • 1/2 cup chopped pecans
  • Cooking spray
  • 3 (15-ounce) cans whole baby beets, undrained
  • 1/4 cup red currant jelly
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 1/2 cups thinly sliced shallots
  • 3 cups coarsely chopped red cabbage

Nutrition Information

  • calories 99
  • caloriesfromfat 21 %
  • fat 2.3 g
  • satfat 0.2 g
  • monofat 1.2 g
  • polyfat 0.6 g
  • protein 2 g
  • carbohydrate 19.6 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 310 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 325°.

  2. Melt the margarine in a small saucepan over medium heat. Add sugar, red pepper, black pepper, and cinnamon; cook 30 seconds, stirring constantly. Remove from heat; stir in pecans. Spread pecan mixture onto a baking sheet coated with cooking spray. Bake at 325° for 8 minutes; cool. Set aside.

  3. Drain beets in a colander over a bowl, reserving 3 tablespoons liquid. Combine reserved beet liquid, jelly, vinegar, salt, and white pepper; set aside. Cut beets in half; set aside.

  4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shallots; sauté 4 minutes or until tender. Add cabbage, and saute 10 minutes or until tender. Add jelly mixture and beets to skillet; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until liquid is slightly thick. Spoon into a bowl; sprinkle with pecan mixture.