2 tablespoons extra-virgin olive oil
1 pound beets, peeled and grated using the small grating disk of a food processor
2 tablespoons balsamic vinegar
½ cup dried cherries
In a large skillet over medium, heat the oil. Add the beets and a pinch of salt and cook, covered, stirring often, for 5 minutes. Stir in the vinegar and cherries, then cook, covered, until tender, about 2 minutes more.
Nutrition values per serving: 180 calories, 7 g fat (1 g saturated), 25 g carbohydrates, 5 g fiber, 17 g sugar, 3 g protein, 0 cholesterol, 210 mg sodium.
Sara Moulton for The Associated Press