Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Recipe by Cooking Light November 1996

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Yield:
3 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

259 calories; calories from fat 9%; fat 2.7g; saturated fat 0.6g; mono fat 0.9g; poly fat 0.7g; protein 6.4g; carbohydrates 54.2g; fiber 7g; iron 3mg; sodium 408mg; calcium 51mg.
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