Balsamic Baked Beets with Hazelnuts

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Title: Balsamic Baked Beets with Hazelnuts
Categories: Miamiherald, Vegetables
Yield: 6 Servings

1/4 c Hazelnuts
6 md Beets, trimmed
3 tb Balsamic vinegar
1 1/2 tb Olive oil
1/8 ts Salt
Finely ground pepper
1 tb Minced fresh parsley

Place the hazel nuts in a preheated 350 degree F oven
and toast for 10 minutes, until skins start to crack.
Remove from oven and cool slightly. Place in a kitchen
towel and rub to remove skins. Chop the nut coarsely.
Wrap the beets in a large piece of aluminum foil and
place on a baking sheet. Bake in a preheated oven at
425 degrees F for 45-50 minutes, until just tender.
When cool enough to handle, peel and slice thinly. In
a small jar, shake together the vinegar and olive
oil., pouring over the beets. Season with salt and
pepper. THe beets can be eaten warm or marinate in
the refrigerator several hours. Just before serving,
stir in nuts and parsley.

Per serving: 93 cal; 2g pro, 7g fat(66%), 7g carb,
82mg sodium

Source: adapted from Verdura by Viana La Place
Miami Herald, 1/25/96
format by Lisa Crawford

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