Glazed Beets and Cabbage With Pepper-Toasted Pecans

Glazed Beets and Cabbage With Pepper-Toasted Pecans Recipe


12 servings (serving size: 1/2 cup beets and 2 teaspoons pecans)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 325°.

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.

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.

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.

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note