Balsamic Baked Beets with Hazelnuts
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Ingredients
- 1/4 cup hazelnuts
- 1 bunch of red beets, trimmed
- 3 tbsp balsamic vinegar
- 1 1/2 tbsp olive oil
- 1/4 tsp salt
- 1 tsp finely ground black pepper
- 1 tbsp minced fresh parsley
Methods/steps
- Place hazelnuts in a preheated oven at 350 degrees F, and toast for 10 minutes until skins start to crack.
- Remove from oven and cool slightly.
- Place in towel and rub to remove skins.
- Chop coarsley.
- Wrap beets in aluminum foil and place on baking sheet.
- Bake in oven at 425 degrees F for 45-50 min. or 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.
- Just before serving, stir in nuts and parsley.
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