Golden beet salad with hazelnuts

December 15, 2009

Perhaps you were hoping I’d finally run out of hazelnuts?  Not so fast!  (Just be glad I’m taking a break from my smoked paprika obsession.)

Golden beet salad with hazelnuts

  • 1/4 cup toasted, chopped hazelnuts
  • 2 medium beets, cut into stripes
  • 2-3 fistfuls salad greens
  • olive oil, balsamic vinegar
  • salt to taste
  1. Toss beets with olive oil and ~1/3 tsp salt.
  2. Roast at 375F for 20 minutes.  Check whether another 5 or so minutes are warranted.
  3. Toss with salad greens, hazelnuts, and a splash of vinegar.

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