Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Roast the Beets
Preheat the oven to 200°C (400°F). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender. Let cool, then peel and cut into wedges.
- 2
Prepare the Hazelnuts
While the beets are roasting, toast the hazelnuts in a dry skillet over medium heat until golden and fragrant, about 5-7 minutes. Remove from heat, let cool, and roughly chop.
- 3
Assemble the Dish
In a large serving bowl, combine the roasted beet wedges, crumbled chevre, and chopped hazelnuts. Drizzle with olive oil and chile honey. Season with salt, black pepper, and fresh thyme if using. Toss gently to combine.
- 4
Serve
Serve the salad at room temperature or slightly chilled as a side dish or a light main course.
