Balsamic-Roasted Beets with Hazelnuts and Chives
Courtney Hill published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
Whole beets are roasted with balsamic vinegar and honey until tender, creating a mellow sweet-sour dressing from the cooking juices. The beets are finished with olive oil, toasted hazelnuts, and fresh chives.
- Time
- 1 hour 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Tree nuts
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 60 g
- 120 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 1.22 kg before cooking, which is about 245 g per serving.
Steps
Heat the oven to 400°F (200 °C) (200°C (400 °F)). Scrub the beets thoroughly, trim the tops and roots, and place the whole beets in a baking dish or Dutch oven large enough to hold them in a single layer.
Add the balsamic vinegar, honey, water, and a generous pinch of kosher salt to the dish. Turn the beets to coat them in the liquid.
Cover the dish tightly with a lid or aluminum foil. Roast until a skewer or paring knife slides easily into the center of the largest beet, about 60 to 75 minutes depending on size.
While the beets roast, toast the hazelnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 4 to 6 minutes. Transfer them to a plate to cool, then coarsely chop.
Remove the beets from the oven and let them cool briefly, but do not allow them to cool completely. When they are warm enough to handle, rub or peel away the skins and discard the skins.
Cut the peeled beets into bite-size chunks or wedges. Strain the liquid from the baking dish through a fine-mesh sieve into a bowl, pressing gently on any solids, and reserve the strained liquid as the dressing.
Toss the warm beet pieces with the reserved balsamic cooking liquid and the olive oil. Taste and adjust the seasoning with salt if needed.
Transfer the beets to a serving dish. Sprinkle with the toasted hazelnuts and fresh chives, and serve warm or at room temperature.
Notes
The beets may be roasted, peeled, cut, dressed with their juices, and refrigerated for up to 2 days. Bring them to room temperature before serving, then add the hazelnuts and chives. Scrub the beets especially well because their cooking liquid becomes the dressing; peeling while the beets are still warm makes the skins easier to remove.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 199
- Protein
- 3 g
- Carbs
- 20 g
- Fat
- 13 g
- Fiber
- 3 g
Where the calories come from
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