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Roasted Beet and Hazelnut Salad

Roasted Beet and Hazelnut Salad

Course Salad
Author Robin Asbell


  • 3 medium beets peeled
  • 3 tablespoons extra virgin olive oil divided
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups mixed greens
  • 1/2 large English cucumber
  • 1/2 cup grape tomatoes halved
  • 1/4 cup hazelnuts toasted, peeled, chopped


  • Preheat the oven to 400 F.
  • Peel the beets, then place in a loaf pan and drizzle with a couple of teaspoons of the oil. Cover with foil, then roast for 40-60 minutes, until tender when pierced with a knife. Let cool completely.
  • In a cup, stir the remaining oil, balsamic, salt and pepper.
  • Slice the cooled beets. Use a channel knife to cut grooves along the cucumber, if desired, then slice. Halve the tomatoes. Toast the hazelnuts for 10 minutes, rub off the skins with a towel, then chop coarsely.
  • Spread the greens on a plarge platter, then arrange the beet slices on top. Arrange cucumbers on top, then place tomato halves around the plate. Drizzle with dressing. Sprinkle with hazelnuts, then serve.