Categories: Vegetables- Beets

Ingredients

• 1/4 cup hazelnuts
• 6 medium beets, trimmed
• 3 Tbsp. balsamic vinegar
• 1 1/2 Tbsp. olive oil
• 1/8 tsp. salt
• freshly ground black pepper to taste
• 1 Tbsp. minced fresh parsley

Directions

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

2. Wrap the beets in a large piece of aluminum foil and place on a baking sheet. Bake in 425 degree oven until just tender. When cool enough to handle peel and slice thinly.

3. In a small jar shake together the vinegar and olive oil, pouring over the beets. Season with the salt and a little pepper. The beets can be eaten warm or marinated in refrigerator several hours.

4. Just before serving, stir in the nuts and parsley.

5. Note: Toasted walnuts can be used in place of hazelnuts, or omit the nuts, if desired.

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