---------- Recipe via Meal-Master (tm) v8.03

     Title: Balsamic Baked Beets with Hazelnuts
Categories: Miamiherald, Vegetables
     Yield: 6 Servings

   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

 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,
 82mg sodium

 Source: adapted from Verdura by Viana La Place
 Miami Herald, 1/25/96
 format by Lisa Crawford

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