The Met Salad Recipe
mixed lettuces, beets, chèvre, hazelnuts, lemon herb dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Let them cool, then peel and slice them.
- 2
Toast the Hazelnuts
In a dry skillet over medium heat, toast the chopped hazelnuts for about 5-7 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let cool.
- 3
Make the Salad
In a large salad bowl, combine the mixed lettuces, sliced beets, crumbled chèvre, and toasted hazelnuts.
- 4
Dress the Salad
Drizzle the lemon herb dressing over the salad and toss gently to combine. Serve immediately.
