Golden Beet and Hazelnut Salad - Bravabod
Recipes

Golden Beet and Hazelnut Salad

Valentina

Tender beets take center stage with salty feta, 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.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    For the Salad
  • 3 large yellow (or red) beets (about 12 to 16 ounces total)
  • 1 handful arugula
  • 33333333/100000000 cup hazelnuts or Marcona almonds
  • 1/4 cup feta cheese, cubed (or plant-based feta) For the Vinaigrette
  • 2 tablespoons + 1 teaspoon extra-virgin olive oil
  • 3/4 tablespoon apple cider vinegar
  • salt and black pepper, to taste

Instructions
  1. Step 1: Preheat oven to 410 degrees Fahrenheit.
  2. Step 2: Cut off any top stems on the beets and peel the bulbs (any beet greens can also be cooked in a pan like spinach). Halve or quarter the beets so that each piece is about the size of a lime. Wrap each beet piece individually in foil and place on a lined baking sheet.
  3. Step 3: Roast the beets until they are fork tender, about 30 to 35 minutes. Remove from the oven, carefully unwrap, and cool. Cut the cooled beets into 1 inch pieces.
  4. Step 4: Meanwhile, toast the hazelnuts or almonds in a dry frying pan over medium heat for 3 to 4 minutes, or until fragrant. Shake the pan regularly to avoid burning. Transfer the toasted nuts to a mixing bowl.
  5. Step 5: Transfer the toasted nuts to a mixing bowl. Add the chopped beets, arugula, feta cheese, olive oil, and apple vinegar. Season with salt and pepper and stir to combine.
  6. Serve: Enjoy. This is best served cold or at room temperature.

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Golden Beet and Hazelnut Salad

PT35M 3 large yellow (or red) beets (about 12 to 16 ounces total) 1 handful arugula 33333333/100000000 cup hazelnuts or Marcona almonds 1/4 cup feta cheese, cubed (or plant-based feta) 2 tablespoons + 1 teaspoon extra-virgin olive oil 3/4 tablespoon apple cider vinegar salt and black pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min