Baby Beets Recipe

Preparation Steps

1. 1

   Roast the Beets

   Preheat your oven to 200°C (400°F). Wash the baby beets thoroughly, removing any dirt. Wrap each beet individually in aluminum foil, drizzle with a little olive oil, and sprinkle with salt. Place the wrapped beets on a baking sheet and roast in the preheated oven for about 40-50 minutes, or until tender when pierced with a fork. Once done, let them cool slightly before peeling off the skins.

2. 2

   Prepare the Hazelnuts

   While the beets are roasting, place the hazelnuts on a dry skillet over medium heat. Toast them for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and let them cool. Once cooled, chop them roughly.

3. 3

   Prepare the Dressing

   In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and freshly ground black pepper to create a simple dressing. Adjust seasoning to taste.

4. 4

   Assemble the Salad

   Once the beets are cooled and peeled, slice them into wedges or rounds. In a large salad bowl, combine the sliced beets, chopped hazelnuts, and fresh sorrel leaves. Crumble the goat cheese over the top.

5. 5

   Dress the Salad

   Drizzle the dressing over the assembled salad and gently toss to combine all ingredients, ensuring the beets and cheese are well coated with the dressing.

6. 6

   Serve

   Transfer the salad to serving plates and enjoy immediately as a fresh, vibrant dish.