Beet And Goat Cheese Recipe
young greens, toasted hazelnuts, maple vinaigrette
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Ingredients
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Salad Ingredients
Maple Vinaigrette
Method
Preparing the Salad
- 1
Prepare the Beets
Roast the beets in a preheated oven at 400°F (200°C) for about 45 minutes or until tender. Let them cool, peel, and slice them.
- 2
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts for about 5-7 minutes until golden brown, stirring frequently. Let them cool and chop coarsely.
- 3
Assemble the Salad
In a large bowl, combine the young greens, roasted beets, crumbled goat cheese, and chopped hazelnuts.
Making the Vinaigrette
- 4
Mix the Ingredients
In a small bowl or jar, whisk together the maple syrup, apple cider vinegar, olive oil, Dijon mustard, salt, and black pepper until well combined.
- 5
Dress the Salad
Drizzle the maple vinaigrette over the salad and toss gently to combine. Adjust seasoning with more salt and pepper if needed.
