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Roasted Beets with Balsamic Vinegar and Hazelnut Oil

I especially like these beets served at room temperature. Roast the beets up to 2 days before serving. Then just peel and slice, drizzle and serve. If you want to dress them up, you can garnish with a sprinkling of finely chopped, toasted walnuts or hazelnuts, and a dab of chevre.

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