Beet Salad Recipe

Preparation Instructions

1. 1

   Prepare the Beets

   Wash the beets thoroughly under cold water. Trim the tops and roots off. Place the beets in a pot of boiling water and cook for about 30-40 minutes or until a fork easily pierces them. Once cooked, remove from water and allow to cool.

2. 2

   Peel the Beets

   Once the beets are cool enough to handle, peel the skin off using your fingers or a paper towel. Cut the beets into small cubes and place them in a large bowl.

3. 3

   Toast the Hazelnuts

   Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast in the oven for about 10-12 minutes until golden and fragrant. Remove from oven and let cool, then chop coarsely.

4. 4

   Prepare the Apple

   Core and dice the apple into small pieces. You can leave the skin on for added texture and color. Add the diced apple to the bowl with the cubed beets.

5. 5

   Make the Dressing

   In a small bowl, whisk together the olive oil, salt, and black pepper until well combined. Adjust seasoning to taste.

6. 6

   Combine the Salad

   Pour the dressing over the beet and apple mixture. Toss gently to combine. Add the toasted hazelnuts and chopped parsley, and toss again to distribute evenly.

7. 7

   Serve

   Transfer the beet salad to a serving platter or individual plates. Optionally, drizzle with additional olive oil and garnish with extra parsley before serving.