Beets with Dill and Walnuts
Beets are ready when they can be pierced with a fork without too much resistance. If they're not quite tender enough, put them back under pressure for a minute or two. Prep the dressing while the beets cook.
Recipe by Cooking Light September 2010
Credit: Jamie Chung; Styling: Ariana Salvato
148 calories; fat 8.5g; saturated fat 1.1g; mono fat 5.3g; poly fat 1.8g; protein 3.1g; carbohydrates 16.5g; fiber 4.4g; iron 1.4mg; sodium 370mg; calcium 27mg.