5 ½ lbs medium red or gold beets
1 ¼ cup olive oil
2 tbs fresh Italian parsley
1 cup hazelnuts, crushed
1 shallot, minced
¼ cup balsamic vinegar
1 tbs walnut oil
½ tsp kosher salt, to taste
¼ tsp fresh ground black pepper, to taste
1. Preheat oven to 400° F
2. Wash and cube beets, then add olive oil and wrap loosely in tin foil on an oven sheet.
3. Roast about 1 hour or until tender. Allow to cool.
4. In a bowl, toss beets with walnut oil, vinegar, hazelnuts, shallots, parsley, salt and pepper.
5. Serve as is or, if desired, on a bed of spicy arugula greens with goat cheese crumbles.
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