Balsamic Baked Beets With Red Onions Hazelnuts Recipe

Ingredients for Balsamic Baked Beets With Red Onions Hazelnuts

• 1/4 cup toasted hazelnuts
• 1 lb beets
• Red Onion
• Balsamic Vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt to taste
• Pepper to taste
• Fresh Parsley

How to Make Balsamic Baked Beets With Red Onions Hazelnuts

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