---------- 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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