Beet Salad
May 14, 2014, Updated May 09, 2022
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Beet Salad
Ingredients
- 8 baby red beets (baby) red
- 8 baby yellow beets (baby) yellow
- 2 tbsp olive oil
- salt and pepper
- 1 shallot minced
- 1/3 cup sherry wine vinegar
- 1/2 cup hazelnut oil
- 1/2 cup canola oil
- 1 small endive (Belgian) julienned
- 1 head radicchio small, shredded
- 1 large Asian pear peeled, cored, and julienned
- 1 cup goat cheese
- 3/4 cup hazelnuts toasted, skinned, and quartered
- black pepper freshly ground
Instructions
- To prepare the beets, place the beets in a saucepan and cover with water.
- Simmer for 15-20 minutes, or until tender.
- Shock the beets in ice water and remove the skin and stems.
- Slice the beets in half, toss with the olive oil, and season to taste with salt and pepper.
- To prepare the vinaigrette, place the shallot and sherry wine vinegar in a small bowl and slowly whisk in the hazelnut oil and canola oil.
- Season to taste with salt and pepper.
- To prepare the salad, toss the endive, radicchio, Asian pear, goat cheese, and hazelnuts with the vinaigrette and season to taste with salt and pepper.
- To assemble, place some of the salad in the center of each plate.
- Arrange the beets around the salad and top with freshly ground black pepper.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe and photo provided by Melissa’s – http://www.melissas.com
