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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
If using raw beets, wash and peel them. Wrap them in aluminum foil and roast in a preheated oven at 400°F (200°C) for about 45-50 minutes or until tender. Once done, let them cool, then slice into small cubes.
- 2
Prepare the Chicory
Wash the chicory thoroughly under cold water. Remove any wilted leaves and chop the chicory into bite-sized pieces. Place in a large salad bowl.
- 3
Make the Lemonette
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.
- 4
Combine the Ingredients
Add the roasted beet cubes to the salad bowl with the chicory. Sprinkle the crumbled blue cheese and toasted hazelnuts over the top.
- 5
Dress the Salad
Drizzle the lemonette over the salad ingredients. Toss gently to combine, ensuring all components are coated with the dressing.
- 6
Serve
Taste and adjust seasoning if necessary. Serve immediately as a fresh side salad or light meal.