Balsamic Baked Beets With Red Onions Hazelnuts Recipe

Romantic and delicious, these balsamic baked beets are the perfect Valentine's Day side dish (or a stunning addition to any meal!). Sweet roasted beets are tossed with tangy balsamic vinegar, crunchy hazelnuts, and sharp red onions for a flavor explosion. Easy to make and even better the next day!

Prep Time 20 mins
Cook Time 60 mins
Calories 113.5 kcal
Protein 3g
Rating 4.6 (8 Reviews)
Balsamic Baked Beets With Red Onions Hazelnuts 124

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Balsamic Baked Beets With Red Onions Hazelnuts

  • 1/4 cup toasted hazelnuts
  • 1 lb beets
  • 1/2 medium red onion
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons chopped fresh parsley

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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.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

26g

Fat

4g

Carbs

3g

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