Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Roasted Beets with Hazelnuts
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
Simply roasted with balsamic, maple and rosemary, these beets caramelize beautifully in the oven, their sweetness deepening as they cook. Crunchy hazelnuts and salty ricotta salata cheese add just the right amount of texture and contrast to this wonderfully easy side dish.
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Directions
- Whisk together 3 tablespoons balsamic vinegar, 2 tablespoons maple syrup and 1/2 teaspoon minced rosemary. Toss 1 1/2 pounds beets (peeled and cut into chunks) with 2 tablespoons olive oil; season with salt and pepper. Roast the beets at 425 degrees F, 20 minutes. Toss with 3 tablespoons of the vinegar mixture; roast 10 more minutes. Toss with the remaining vinegar mixture and top with chopped hazelnuts and grated ricotta salata.
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