Beet Salad Recipe
Seasonal greens, fennel pollen cream, goat cheese, espelette hazelnuts
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet. Roast for 45-60 minutes or until tender. Allow to cool, then peel and slice.
- 2
Prepare the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts for about 5-7 minutes until golden and fragrant. Remove from heat and chop coarsely.
- 3
Make the Fennel Pollen Cream
In a small bowl, mix together olive oil, white wine vinegar, fennel pollen, salt, and black pepper to taste. Blend until smooth.
- 4
Assemble the Salad
In a large bowl, combine the mixed greens and sliced beets. Drizzle with the fennel pollen cream and toss gently. Top with crumbled goat cheese and chopped hazelnuts. Sprinkle with espelette pepper and additional seasoning if desired.
