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Ingredientes
- 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
Direcciones
- 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.
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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% |
