Recipe courtesy of Haylie Duff
Episode: Big Game Eats
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Dressing:
  • 1 tablespoon hazelnut oil
  • 1 tablespoon olive oil
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon honey
  • Sea salt and freshly ground black pepper
Salad:
  • 3 cups butter lettuce
  • 4 roasted beets, store-bought or homemade (see Cook's Note)
  • 1/4 cup cracked hazelnuts
  • 1 to 2 tablespoons goat cheese

Directions

For the dressing: Combine the hazelnut oil, olive oil, sherry vinegar, honey, sea salt and black pepper in a mason jar and shake to emulsify.

For the salad: Layer the butter lettuce over the plate. Slice the beets and pile onto the greens. Add the hazelnuts and goat cheese. Drizzle with the dressing.

Cook's Note

Roasted beets are available at many grocery stores, usually in a package of 4, but you can also roast them yourself. Scrub the beets well and remove the greens. Put in a roasting pan, drizzle with olive oil and cover the pan tightly with aluminum foil. Bake at 400 degrees, checking them every 20 minutes, until tender, 50 minutes to 1 hour.

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