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Roasted Beet Hazelnut Goat Cheese Salad

Prep

Cook

Total

Yield 4 servings

Ingredients

Instructions

  1. Pre-heat your oven to 400 degree F.
  2. Toss the beets in a roasting pan with a good glug of olive oil, a big pinch of salt and pepper and the garlic cloves. Cover and roast in the oven 25 – 40 minutes, depending on the size and age of your beets. The younger and smaller they are (i.e. farmer’s market or CSA share beets) the faster they’ll roast; the older or bigger (i.e. grocery store chain beets), the longer. You want younger beets here because the flavor and texture of them is far superior to older ones, but use what is available to you. You will know when they are done when a fork slides easily into the center of the beet.
  3. Remove from the oven, allow to cool enough that you can touch them and then peel; cut in half or into fourths. Or if you want to get really fancy, dice! Compost (or eat) garlic.
  4. As they cool you can toast your hazelnuts:
  5. Turn the oven down to 325 degrees F. Place hazelnuts on a baking sheet and then place in oven. Toast for about 10 minutes. Remove from the oven, dump into a tea towel and rub vigorously to remove some of the bitter casings. Set aside.
  6. In a bowl, mix together the chopped beets, goat cheese, toasted hazelnuts, a glug of olive oil and season well with salt and pepper. Drizzle with the honey. Serve.
  7. Eat.

Recipe by She Eats at https://sheeats.ca/2012/08/beeting-off-with-hazelnuts-goat-cheese/