Balsamic Baked Beets with Red Onions & Hazelnuts

Rita~'s Note:

I just love baked BEETS! Being Red one of the things I like to serve on Valentines Day!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• ¼ cup chopped hazelnuts (toasted,and skin removed)
• 6 medium beets , trimmed
• 1 red onion , sliced very very thinly (paper thin)
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• ½ teaspoon honey
• 1⁄8; teaspoon salt
• finely ground pepper
• 1 tablespoon minced fresh parsley

Directions:

1. Wrap the beets in a large piece of aluminum foil and place on a baking sheet.
2. Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.
3. When cool enough to handle, peel and slice thinly.
4. In a small jar, shake together the vinegar, olive oil, and honey.
5. Pouring over the beets and onions.
6. Season with salt and pepper.
7. The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
8. Just before serving, stir in nuts and parsley.

Reviews

[Theresa P]

OH Rita L!!!I loved these beets!!!!This makes a wonderfuly earthy dish.I could eat the whole thing by myself and,next time I will be doubling the recipe!!Thanks for posting this great little salad!5***** to you!!

[Barb Gertz]

Oh My, Oh My these are SOOooo delicious, My Dh and I eat the whole thing, I let them marinate for about 6 hours. I used home canned beets from my garden. Love the balsamic vinegar, olive oil & the sweetness of the honey.The hazelnuts added a nice crunchy flavor to them. I will be making these again soon. The recipe is a KEEPER.

[Bayhill]

Wow...we really loved these yummy baked beets!! I made a half recipe because I only had 3 medium beets on hand from my trip to the farmer's market, but I made the full recipe of the dressing. I let the beets marinate for about 6 hours before serving them chilled. The flavors combined and complemented each other very well. My daughter and I are the main beet lovers in the family and we managed to finish them off in one sitting. Next time, I will definitely make a full recipe. Thank you for sharing this wonderful recipe...it is definitely a keeper!! *Made for ZWT6 Xtra Hot Dishes*