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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast in the oven for 45-60 minutes, or until tender. Once cooked, allow to cool, then peel and cut into cubes.
Prepare the Apples
While the beets are roasting, core and slice the apples into thin wedges. Set aside.
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts for about 5-7 minutes until fragrant. Let them cool, then chop coarsely.
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
Assemble the Salad
In a large bowl, combine the roasted beets, sliced apples, and chopped hazelnuts. Crumble the blue cheese over the top, then drizzle with the dressing. Toss gently to combine.
Garnish and Serve
Sprinkle fresh parsley over the salad before serving.