Balsamic Baked Beets with Red Onions & Hazelnuts

"I just love baked BEETS! Being Red one of the things I like to serve on Valentines Day!"
photo by Bayhill photo by Bayhill
photo by Bayhill
Ready In:




  • 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 minutes, until just tender.
  • When cool enough to handle, peel and slice thinly.
  • In a small jar, shake together the vinegar, olive oil, and honey.
  • Pouring over the beets and onions.
  • Season with salt and pepper.
  • The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
  • Just before serving, stir in nuts and parsley.

Questions & Replies

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  1. 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!!
  2. Barb G.
    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.
  3. 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 is definitely a keeper!! *Made for ZWT6 Xtra Hot Dishes*
    Lovely combination of flavor using fresh beets from the farmers' market and local hazelnuts! Next time I will double the amount of balsamic dressing. This was our main meal served over a bed of fresh baby spinach to accompany: Recipe #397218, Recipe #307168 and Recipe #68224. Reviewed for Veg Tag 2010.
  5. Maple
    Excellent combination of flavours. I served this on a bed of baby spinach & fresh lettuce from the garden. To offset meat consumption, I added small chunks of feta cheese & sprinkled the chopped nuts over all. The marinade was a very nice dressing. Served with an Orvieto white wine, it's a perfect small supper or hot-weather luncheon plate. Thank you Rita for a very tasty recipe.


    Quite yummy! I had never cooked beets by baking them before (always boiled them forever) - I like this technique very much and will use it in the future. The dressing was very nice and I added walnuts instead of hazelnuts. I adore beets and this is a very nice recipe! Thanks. ZWT 3



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