Contributed by (Recipe adapted from “Just Vegetable Recipes” at www.justvegetablesrecipes.com)

Ingredients

1/4 C Hazelnuts
6 medium Beets, trimmed
3 Tbs Balsamic vinegar
1 1/2 Tbs Olive oil
1/8 tsp Salt
Finely ground Pepper
1 Tbs minced fresh Parsley

Instructions

Place the hazelnuts in a preheated 350°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°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.

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