Balsamico Marinated Beets Recipe

Time2h

Serves4

Toasted Hazelnuts, Olivewood Balsamico

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes or until they are tender when pierced with a fork.
2
Cool and Peel the Beets
Once roasted, remove the beets from the oven and allow them to cool for about 15 minutes. Once cool enough to handle, peel the skin off using your hands or a paper towel.
3
Slice and Marinate
Slice the peeled beets into wedges or rounds. In a mixing bowl, combine the olive oil, Olivewood Balsamico, salt, and black pepper. Add the sliced beets to the bowl and toss gently to coat. Allow the beets to marinate for at least 30 minutes, or up to overnight in the refrigerator for enhanced flavor.

4
Toast the Hazelnuts
Preheat a skillet over medium heat. Add the hazelnuts to the dry skillet and toast them for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them.
5
Cool and Chop
Remove the toasted hazelnuts from the skillet and let them cool completely. Once cooled, chop them coarsely.