Roasted Beet and Hazelnut Salad
A salad like this is certainly a satisfying meal in itself. Add a hearty grainy roll and it’s done!!
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 20-30minutes to roast the beets ahead |
|
|
Ingredients
- 4medium beetsquartered for faster cooking!
- 4cups mixed greensI used a mix of kale and spinach.
- 1cup roasted hazelnutschopped. You can use less, but these are really tasty!
- 1/4cup roasted pumpkin seedsSuch a great source of protein and crunch! I use the salted ones.
- 1/2cup grated carrot
- 1/4cup chopped green onionor sub fresh chives in season
Delicious Drizzle
- 4-5cloves roasted garlicchopped
- 1 teasoon fresh rosemaryfinely chopped
- 1/4cup orange juicefreshly squeezed
- 2 Tablespoons lemon juicefreshly squeezed
- 1/2 teaspoon dijon mustardor more to taste
- 1/4cup oil
- 1/4cup vinegarExperiment with different flavours!
Instructions
- Heat oven to 350 degrees F.
- Cut your beets into quarters. Toss them with a little oil and a little rosemary and roast them until tender. You can do this well ahead and let beets cool. Just before serving, chop the beets into smaller pieces and salt lightly for serving.
- Roast a head of garlic while your oven is on! Slice the very top off the cloves, drizzle with oil and wrap in foil. This should take 15-20 minutes to cook. Don’t let it get brown, as it becomes bitter and hard. When the bulb is soft to the touch, remove and cool.
- Also, while the oven is on, roast your hazelnuts on a cookie tray for a few minutes until nuts have a great toasty flavour and are light brown. This should take about 10 minutes but watch that they don’t burn.
- Roast your pumpkin seeds a little, to bring out their flavours. This only takes a few minutes on a cookie sheet in your hot oven. Watch closely.
- While things are toasting, make this easy dressing to bring out all the flavours. Use a food processor, or just a jar with a tight lid to combine it all together. Adjust flavours to your preference and add salt and pepper, as needed.
- When you are ready to serve, make four bowls of greens. Toss on your grated carrots, green onions and your roasted beets, nuts and seeds! Drizzle with your delicious flavours and enjoy!
Recipe Notes
You could also serve this with the beets warm from the oven! Of course, feel free to toss in other veggies! They are all good!
