Thursday, February 17, 2011

Beet, Blue Cheese and Hazelnuts Salad


3 medium-small golden beets, roasted, peeled and chopped into bite size squares
1 inch by 2 inches piece of blue cheese, cut in small pieces
½ cup of roasted hazelnuts, chopped
1 cup of mixed salad greens
Hazelnut oil
Salt and Pepper to taste


1. Roast beets the day before. Preheat oven to 400 F degrees. Put beets in an ovenproof glass dish and pour 1.5 inch of water. Cover dish with aluminum foil and put in the oven and roast for 1-1.5 hours until beets are tender when you poke them with a fork. Let beets cool off and keep them in a fridge until ready to use.

2. To make a salad mix together greens, blue cheese, hazelnuts and beets. Drizzle some hazelnut oil on top and salt and pepper to taste. Enjoy!

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