Instructions: Dutch oven: cover with water. Bring to a boil: cover, reduce heat, and simmer 35 minutes or until crisp-tender. Drain and rinse under cold water.

Drain: let cool. Rub off skins: cut into wedges. Sat aside. 2. Place walnuts in a large nonstick skillet: cook over medium-high heat 4 minutes or until toasted, stirring frequently. Remove from skillet. and set aside.

3. Coat skillet with cooking spray, and place over medium heat until hot.

Add onion, and saute 3 minutes or until tender. Add beets, and cook 15 minutes. stirring frequently. Combine sugar and vinegar; add to skillet, and cook 2 minutes or until beets are glazed. Spoon into a bowl, and sprinkle with toasted walnuts and blue cheese.

Yield: 8 (1cup) servings.

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