Fall Beet Salad Recipe
arugula, granny smith apples, coal roasted beets, chèvre, toasted hazelnuts, apple cider vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Beets
If not already roasted, wrap the beets in aluminum foil and roast in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until tender. Allow to cool, peel, and slice.
- 2
Prepare the Apples
Core and slice the Granny Smith apples into thin wedges.
- 3
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Let cool and roughly chop.
- 4
Make the Vinaigrette
In a small bowl, whisk together 3 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, salt, and pepper to taste. Slowly drizzle in 1/4 cup of olive oil while whisking until emulsified.
- 5
Assemble the Salad
In a large bowl, combine the arugula, sliced apples, roasted beets, and crumbled chèvre. Drizzle with the apple cider vinaigrette and toss gently to combine. Top with toasted hazelnuts before serving.