Recipe - Balsamic Baked Beets With Hazelnuts

One fourth cup Hazelnuts
6 md Beets, trimmed
3 tablespoon Balsamic vinegar
1 One half tablespoon Olive oil
1/8 teaspoon Salt
Finely ground pepper
1 tablespoon Minced fresh parsley

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 4550 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
Posted to MMRecipes Digest V3 #259

Date: 21 Sep 96 21:28:54 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM