This jewel-toned salad celebrates the earthy sweetness of roasted beets paired with creamy goat cheese, toasted hazelnuts, and tender mâche or mixed greens. The dressing—made by blending roasted beet with hazelnut oil, olive oil, and apple cider vinegar—adds both color and a delicate nutty depth that ties everything together. It’s a vibrant salad that’s as beautiful to serve as it is delicious to eat. For a twist, substitute feta or blue cheese if you prefer a sharper note.
INGREDIENTS:
2-3 medium red beets, roasted until tender
1 tablespoon Dijon mustard
1 cup olive oil
1 cup hazelnut oil
1/2 cup apple cider vinegar
Salt and freshly ground pepper, to taste
3 ounces goat or feta cheese, crumbled
¼ cup toasted hazelnuts, coarsely chopped
Fresh mixed greens or mâche
METHOD:
Preheat the oven to 400°F. Scrub the beets, trim the ends, and wrap each in foil. Roast for 40–60 minutes, or until tender when pierced with a knife. Allow to cool, then peel and set aside.
In a food processor, combine Dijon mustard, one roasted beet, olive oil, hazelnut oil, and vinegar. Blend until smooth and emulsified. Season to taste with salt and pepper.
Slice or chop the remaining roasted beets. In a large bowl, lightly toss the greens with enough beet-hazelnut dressing to coat. Add the beet slices and toss gently.
Divide the salad among plates. Top each serving with crumbled goat (or feta) cheese and toasted hazelnuts. Drizzle with a bit more dressing if desired and serve immediately.
SERVING SUGGESTIONS:
- Serve with grilled salmon, roasted chicken, or a simple quiche for an elegant lunch.
- Add orange segments or thinly sliced pear for a sweet contrast.
- For extra richness, sprinkle with a few shavings of dark chocolate or drizzle with aged balsamic vinegar.
YIELD: Serves 4
