Beet Recipe
bibb, roasted beets, pink lady apples, hazelnuts, sherry vinaigrette
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.
Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Roasted Beets
Preheat the oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet. Roast in the oven for 45-60 minutes, or until a fork easily pierces through the beets. Once roasted, allow to cool, then peel and slice into wedges.
- 2
Prepare the Lettuce
While the beets are roasting, rinse the Bibb lettuce under cold water. Dry gently using a salad spinner or pat with a clean kitchen towel. Tear the lettuce into bite-sized pieces and place in a large salad bowl.
- 3
Slice the Apple
Core and slice the Pink Lady apple into thin wedges or cubes. Add the apple slices to the bowl with the Bibb lettuce.
- 4
Toast the Hazelnuts
Place the hazelnuts in a dry skillet over medium heat. Toast for about 5-7 minutes, stirring frequently, until they are golden and fragrant. Remove from the heat and allow to cool slightly before roughly chopping them.
- 5
Assemble the Salad
Add the roasted beet wedges and the chopped hazelnuts to the bowl with the lettuce and apple. Drizzle the sherry vinaigrette over the top and gently toss the salad until all ingredients are well combined.
- 6
Serve
Divide the salad among serving plates or bowls. Serve immediately, enjoying the fresh flavors and textures.