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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 101
% Daily Value**
Total Fat 6g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 115mg
Total Carbohydrate 10g
Dietary Fiber 3g
Sugars 7g
Protein 2g
Vitamin A  2%Vitamin C  9%
Calcium  2%Iron  5%
Potassium  9%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Balsamic Baked Beets with Hazelnuts

Date Added: June 11, 2009


1 1/2 Tablespoons Olive Oil or vegetable oil
3 Tablespoons Balsamic Vinegar
1/8 Teaspoon Salt pepper to taste,
1/4 Cup Hazelnut roughly chopped
1 Tablespoon Parsley Minced fresh
6 Beets trimmed
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1. Place the hazel nuts in a preheated 350 degree F oven and toast for 10 minutes, until skins start to crack.

2. Remove from oven and cool slightly. Place in a kitchen towel and rub to remove skins.

3. Chop the nut coarsely. Wrap the beets in a large piece of aluminum foil and place on a baking sheet.

4. Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.

5. When cool enough to handle, peel and slice thinly.

6. In a small jar, shake together the vinegar and olive oil.

7. , pouring over the beets. Season with salt and pepper.

8. THe beets can be eaten warm or marinate in the refrigerator several hours.

9. Just before serving, stir in nuts and parsley.

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Dietary Notes:
This recipe is very low-sodium with 114.67mg per serving, low-saturated fat with 0.67g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beet, Vinegar, Olive Oil allergies.
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