ROASTED BEETS WITH FETA, HAZELNUTS AND MINT

ROASTED BEETS WITH FETA, HAZELNUTS AND MINT

Serves 4.

This keeps very well for several days if stored in a tightly covered container in the refrigerator. Hold off on adding the mint, cheese and hazelnuts until shortly before serving. If you are combining magenta beets with those of other colors, keep the dark ones separate until serving time, so they won't bleed their pigment. If you can't find the hazelnut oil (but I hope you can!), go ahead and substitute all olive oil. To blanch hazelnuts, spread them on a baking tray, and toast in a 350-degree oven for about 10 minutes, or until fragrant (careful not to burn them!). Cool, then rub off as much of their skins as possible between two clean tea towels.

• 8 medium-sized (2-in.-diameter) beets (about 1 lb.)

• 2 tbsp. extra-virgin olive oil

• 2 tbsp. roasted hazelnut oil

• 1/2 tsp. minced or crushed garlic

• 1/4 tsp. salt

• 3 to 4 tbsp. minced fresh mint leaves

• 1/2 c. crumbled feta cheese

• 1/2 c. blanched, chopped hazelnuts (see Note)

• Extra sprigs of mint for garnish

To roast beets, preheat the oven to 400 degrees. Use small or medium-sized beets, 1 to 2 inches in diameter. Trim the greens but leave on the stems. Place the beets in a small pan (I use a pie pan) with a splash of water, and cover loosely with foil. Roast for 35 to 45 minutes -- or possibly longer. The beets are done when a fork slides in easily. Cool to room temperature, then rub off the skins.

Peel and thinly slice the beets into circles or half-moons. Place them in a medium-sized bowl.

Add the oils, garlic, vinegar and salt, and toss gently. Cover and chill.

Just before serving, mix in the mint leaves. Serve cold or at room temperature on individual plates, topped with sprinklings of feta and hazelnuts. Garnish with a lovely mint sprig, if desired.

Nutrition information per serving:

Saturated fat5 gCalcium130 mg Protein.............................6 g Cholesterol.................17 mg

Dietary fiber4 g