Glazed Beets and Cabbage With Pepper-Toasted 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

Preparation

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.