1 tsp. stick margarine
\n2 tsp. sugar
\nDash of ground red pepper
\nDash of black pepper
\nDash of ground cinnamon
\n1\/2 C. chopped pecans
\nCooking spray
\n3 (15-oz.) cans whole baby beets, undrained
\n1\/4 C. red currant jelly
\n1\/4 C. red wine vinegar
\n1\/4 tsp. salt
\n1\/8 tsp. white pepper
\n1 1\/2 C. thinly sliced shallots
\n3 C. coarsely chopped red cabbage<\/p>\n
Preheat oven to 325\u00b0. 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\u00b0 for 8 minutes; cool. Set aside. Drain beets in a colander over a bowl, reserving 3 T. 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; saut\u00e9 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.<\/p>\n
Yield: 12 servings
\nCalories: 99
\nFat: 2.3g
\nFiber: 1.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. stick margarine 2 tsp. sugar Dash of ground red pepper Dash of black pepper Dash of ground cinnamon 1\/2 C. chopped pecans Cooking spray 3 (15-oz.) cans whole baby beets, undrained 1\/4 C. red currant jelly 1\/4 C. red wine vinegar 1\/4 tsp. salt 1\/8 tsp. white pepper 1 1\/2 C. thinly sliced shallots 3 C. coarsely chopped red cabbage Preheat oven to 325\u00b0. Melt the margarine in a small saucepan over medium heat. Add sugar, red pepper,…<\/p>\n