Balsamic Baked Beets With Red Onions & Hazelnuts

• 1/4 cup chopped hazelnuts (toasted,and skin removed)
• 6 medium beets, trimmed
• 1 red onion, sliced very very thinly (paper thin)
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon honey
• 1/8 teaspoon salt
• finely ground pepper
• 1 tablespoon minced fresh parsley

1. Wrap the beets in a large piece of aluminum foil and place on a baking sheet.
2. Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.
3. When cool enough to handle, peel and slice thinly.
4. In a small jar, shake together the vinegar, olive oil, and honey.
5. Pouring over the beets and onions.
6. Season with salt and pepper.
7. The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
8. Just before serving, stir in nuts and parsley.

hazelnuts, beets, red onion, balsamic vinegar, olive oil, honey, salt, ground pepper, parsley

Taken from www.food.com/recipe/balsamic-baked-beets-with-red-onions-hazelnuts-53351 (may not work)