Ingredientes para Balsamic Baked Beets With Red Onions Hazelnuts
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Cómo preparar Balsamic Baked Beets With Red Onions Hazelnuts
- Preheat oven to 425°F (220°C). Wash and trim 1 lb of beets.
- Wrap each beet individually in a large piece of aluminum foil.
- Place wrapped beets on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
- Once cool enough to handle, peel and thinly slice the beets. (About 15 minutes to cool).
- While beets bake, thinly slice 1/2 medium red onion.
- In a small jar, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, and 1 tablespoon honey.
- In a medium bowl, gently combine the sliced beets and red onions.
- Pour the balsamic vinaigrette over the beets and onions, tossing to coat.
- Season generously with salt and pepper to taste.
- Let the beets marinate at room temperature for at least 30 minutes, or refrigerate for several hours or overnight for deeper flavor.
- Just before serving, stir in 1/4 cup toasted hazelnuts and 2 tablespoons chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
4g
Carbs
3g
