Place the hazel nuts in a preheated 350 degree F oven and toast for 10 minutes, until skins start to crack. Remove from oven and cool slightly. Place in a kitchen towel and rub to remove skins. Chop the nut coarsely. Wrap the beets in a large piece of aluminum foil and place on a baking sheet. Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender. When cool enough to handle, peel and slice thinly. In a small jar, shake together the vinegar and olive oil., pouring over the beets. Season with salt and pepper. The beets can be eaten warm or marinate in the refrigerator several hours. Just before serving, stir in nuts and parsley.

Per serving: 93 cal; 2g pro, 7g fat(66%), 7g carb, 82 mg sodium

by Lisa Crawford