Balsamic Baked Beets with Hazelnuts

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Balsamic Baked Beets with Hazelnuts

 

1/4 cup hazelnuts

6 medium beets, trimmed

3 tbsp. balsamic vinegar

1 1/2 tbsps. olive oil

1/8 tsp. salt

finely ground pepper

1 tbsp. minced fresh parsley

 

Place the hazel nuts in a preheated 350 degree 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 for 45 to 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.