Print
Email
Add a photoServings: 6
Ingredients
- 1/4 c. Hazelnuts
- 6 med Beets, trimmed
- 3 Tbsp. Balsamic vinegar
- 1 1/2 Tbsp. Extra virgin olive oil
- 1/8 tsp Salt Finely grnd pepper
- 1 Tbsp. Chopped fresh parsley
Directions
- Place the hazel nuts in a preheated 350 degree F oven and toast for 10 min, till skins start to crack. Remove from oven and cold 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 min, till just tender. When cold sufficient to handle, peel and slice thinly. In a small jar, shake together the vinegar and extra virgin olive oil., pouring over the beets.
- Season with salt and pepper. THe beets can be eaten hot or possibly marinate in the refrigerator several hrs. Just before serving, stir in nuts and parsley.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 6 servings | |
| Calories 75 | |
| Calories from Fat 42 | 56% |
| Total Fat 4.81g | 6% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 94mg | 4% |
| Potassium 206mg | 6% |
| Total Carbs 7.02g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.01g | 3% |
| Protein 1.27g | 2% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
