| 1 | Place the hazel nuts in a preheated 350 °F oven and toast for 10 minutes, until skins start to crack. |
| 2 | Remove from oven and cool slightly. |
| 3 | Place in a kitchen towel and rub to remove skins. |
| 4 | Chop the nut coarsely. |
| 5 | Wrap the beets in a large piece of aluminum foil and place on a baking sheet. |
| 6 | Bake in a preheated oven at 425 °F for 45-50 minutes, until just tender. |
| 7 | When cool enough to handle, peel and slice thinly. |
| 8 | In a small jar, shake together the vinegar and olive oil., pouring over the beets. |
| 9 | Season with salt and pepper. |
| 10 | The beets can be eaten warm or marinate in the refrigerator several hours. |
| 11 | Just before serving, stir in nuts and parsley. |
| 12 | per serving: 93 cal; 2g pro, 7g fat(66%), 7g carb, 82 mg sodium |
