Roasted Beets with Hazlenuts

Season: Winter


5 ½ lbs medium red or gold beets

1 ¼ cup olive oil

2 tbs fresh Italian parsley

1 cup hazelnuts, crushed

1 shallot, minced

¼ cup balsamic vinegar

1 tbs walnut oil

½ tsp kosher salt, to taste

¼ tsp fresh ground black pepper, to taste


1. Preheat oven to 400° F

2. Wash and cube beets, then add olive oil and wrap loosely in tin foil on an oven sheet.

3. Roast about 1 hour or until tender. Allow to cool.

4. In a bowl, toss beets with walnut oil, vinegar, hazelnuts, shallots, parsley, salt and pepper.

5. Serve as is or, if desired, on a bed of spicy arugula greens with goat cheese crumbles.


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