Ingredients
3
lb beets, peeled, cut into 1/2-slices (4 1/2 cups)
1
cup apple juice
1/2
cup balsamic vinegar
2
cloves garlic, finely chopped
1
teaspoon salt
1/4
cup chopped walnuts
1
tablespoon cornstarch
1
tablespoon cold water
1/4
cup crumbled chèvre (goat) cheese with herbs (1 oz)
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beets, apple juice, vinegar, garlic and salt.
Cover; cook on High heat setting 3 to 4 hours.
Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Set aside.
In small bowl, mix cornstarch and water; stir into beets in slow cooker. Cook uncovered 5 to 10 minutes longer or until sauce has thickened. Sprinkle with cheese and toasted walnuts.
