| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Sami |
Miamiherald, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Hazelnuts |
| 6 |
md |
Beets, trimmed |
| 3 |
tb |
Balsamic vinegar |
| 1 1/2 |
tb |
Olive oil |
| 1/8 |
ts |
Salt |
|
|
Finely ground pepper |
| 1 |
tb |
Minced fresh parsley |
INSTRUCTIONS
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 45-50 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 MM-Recipes Digest V3 #259
Date: 21 Sep 96 21:28:54 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
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