Balsamic baked beets with hazelnuts

6 servings

Ingredients

Quantity Ingredient
¼ cup Hazelnuts
6 mediums Beets -- trimmed
3 tablespoons Balsamic vinegar
1½ tablespoon Olive oil
Salt
Fresh ground pepper -- to taste
1 tablespoon Fresh parsley -- minced

Directions

Place the hazelnuts in a preheated 350-degree oven and toast 10 minutes, until the skins begin to crack. Remove from the oven and cool slightly. Place in a kitchen towel and rub to remove skins. Chop the nuts coarsely.

Wrap the beets in a large piece of aluminum foil and place on a baking sheet. Bake in a preheated 425-degree oven about 40-50 minutes, until just tender. When cool enough to handle, peel and slice thinly.

in a small jar, shake together the vine gar and olive oil,

pouring over the beets. Season with salt and pepper.

The beets can be eaten warm or marinate in refrigeration several hours.

Just before serving stir in the nuts and parsley.

Recipe By :

From: Mike Key Date: 11-20-95 (14:31) (160) Fido: Recipes

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