Balsamic Baked Beets With Hazelnuts Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Hazelnuts,
6 medium: Beets, trimmed
3 tbsp: Balsamic vinegar,
1 1/2 tbsp: Olive oil,
1/8 tsp: Salt,
Finely ground pepper,
1 tbsp: Minced fresh parsley,
Directions:
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,
82 mg sodium
Source: adapted from Verdura by Viana La Place Miami Herald, 1/25/96
format by Lisa Crawford
Source from luhu.jp
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,
82 mg sodium
Source: adapted from Verdura by Viana La Place Miami Herald, 1/25/96
format by Lisa Crawford
Source from luhu.jp