Golden Beet and Hazelnut Salad - Bravabod
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Golden Beet and Hazelnut Salad

Valentina

Simple ingredients often lend the most delicious results. In this salad, sweet golden beets take center stage with salty feta, crunchy hazelnuts, arugula, and a simple olive-oil vinaigrette. It's hard not to love. Roasting the beets takes a little time in the oven, but the taste is far better than the pre-packaged varieties. This salad is wonderful alongside roasted salmon.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 6 yellow beets (or red beets if you can't find yellow)
  • 2 cups arugula
  • 3/4 cup skinned hazelnuts or Marcona almonds (Note 1)
  • 1/2 cup feta cheese, cubed Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste

Instructions
  1. Step 1: Preheat oven to 420°F. Wash and peel the beets, cutting any very large beets in half. Wrap aluminum foil around each beet, ensuring that it is well covered on every side. Place the foil-wrapped beets on a baking sheet and put them in the hot oven to roast until fork tender, about 30 minutes, depending on the size. Remove from the oven. Once cool enough to handle, carefully open the foil parcels and allow the steam to escape. Chop the cooked beets into quarters.
  2. Step 2: Turn down the oven to 350°F. Spread the hazelnuts on a baking sheet and bake for 10 minutes, or until they nuts are golden and fragrant. Keep your eye on them towards the 8 minute mark, the can go from toasted to burnt very quickly.
  3. Step 3: Whisk together vinaigrette ingredients. Set aside.
  4. Step 4: Combine all salad ingredients in a bowl and pour in the dressing, tossing well to coat.
  5. Serve: Enjoy. This is best served cold or at room temperature.

Recipe Notes

Note 1: Skinning hazelnuts is a pain in the bum. As an alternative, you can buy the pre-skinned variety in bulk and keep them stored in the freezer for future use (nuts will last longer when stored in the freezer).

Nutrition

Simple ingredients often lend the most delicious results. In this salad, sweet golden beets take center stage with vegan feta-style cheese, crunchy hazelnuts, arugula, and a simple olive-oil vinaigrette. It's hard not to love. Roasting the beets takes a little time in the oven, but the taste is far better than the pre-packaged varieties. This salad is wonderful alongside roasted salmon.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 6 yellow beets (or red beets if you can't find yellow)
  • 2 cups arugula
  • 3/4 cup skinned hazelnuts or Marcona almonds (Note 1)
  • 1/2 cup plant-based feta, cubed (store-bought or homemade) Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste

Instructions
  1. Step 1: Preheat oven to 420°F. Wash and peel the beets, cutting any very large beets in half. Wrap aluminum foil around each beet, ensuring that it is well covered on every side. Place the foil-wrapped beets on a baking sheet and put them in the hot oven to roast until fork tender, about 30 minutes, depending on the size. Remove from the oven. Once cool enough to handle, carefully open the foil parcels and allow the steam to escape. Chop the cooked beets into quarters.
  2. Step 2: Turn down the oven to 350°F. Spread the hazelnuts on a baking sheet and bake for 10 minutes, or until they nuts are golden and fragrant. Keep your eye on them towards the 8 minute mark, the can go from toasted to burnt very quickly.
  3. Step 3: Whisk together vinaigrette ingredients. Set aside.
  4. Step 4: Combine all salad ingredients in a bowl and pour in the dressing, tossing well to coat.
  5. Serve: Enjoy. This is best served cold or at room temperature.

Recipe Notes

Note 1: Skinning hazelnuts is a pain in the bum. As an alternative, you can buy the pre-skinned variety in bulk and keep them stored in the freezer for future use (nuts will last longer when stored in the freezer).

Nutrition

Simple ingredients often lend the most delicious results. In this salad, sweet golden beets take center stage with vegan feta-style cheese, crunchy hazelnuts, arugula, and a simple olive-oil vinaigrette. It's hard not to love. Roasting the beets takes a little time in the oven, but the taste is far better than the pre-packaged varieties. This salad is wonderful alongside a quinoa pilaf.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 6 yellow beets (or red beets if you can't find yellow)
  • 2 cups arugula
  • 3/4 cup skinned hazelnuts or Marcona almonds (Note 1)
  • 1/2 cup plant-based feta, cubed (store-bought or homemade) Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste

Instructions
  1. Step 1: Preheat oven to 420°F. Wash and peel the beets, cutting any very large beets in half. Wrap aluminum foil around each beet, ensuring that it is well covered on every side. Place the foil-wrapped beets on a baking sheet and put them in the hot oven to roast until fork tender, about 30 minutes, depending on the size. Remove from the oven. Once cool enough to handle, carefully open the foil parcels and allow the steam to escape. Chop the cooked beets into quarters.
  2. Step 2: Turn down the oven to 350°F. Spread the hazelnuts on a baking sheet and bake for 10 minutes, or until they nuts are golden and fragrant. Keep your eye on them towards the 8 minute mark, the can go from toasted to burnt very quickly.
  3. Step 3: Whisk together vinaigrette ingredients. Set aside.
  4. Step 4: Combine all salad ingredients in a bowl and pour in the dressing, tossing well to coat.
  5. Serve: Enjoy. This is best served cold or at room temperature.

Recipe Notes

Note 1: Skinning hazelnuts is a pain in the bum. As an alternative, you can buy the pre-skinned variety in bulk and keep them stored in the freezer for future use (nuts will last longer when stored in the freezer).

Nutrition

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Golden Beet and Hazelnut Salad

PT50M 6 yellow beets (or red beets if you can't find yellow) 2 cups arugula 3/4 cup skinned hazelnuts or Marcona almonds (Note 1) 1/2 cup feta cheese, cubed 3 tablespoons extra-virgin olive oil 1 tablespoon apple cider vinegar 1/2 teaspoon salt freshly ground black pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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