photo by Karen Mordechai
Our last beet recipe in this series is a grated beet and hazelnut salad. We love the simplicity of this recipe and found the fusion of the sweet golden beets and hazelnuts is quite perfect, the tartness of some fresh lemon juice makes all the difference. We used toasted hazelnuts as well as this wonderful roasted hazelnut oil, by la tourangelle which you can find at kalyustan's or online here .
enjoy.
4 small or 2 medium golden beets grated
3 tbsp Hazelnut oil
¼ cup Toasted hazelnuts roughly chopped
Juice of one lemon
1 tbsp Garlic Chives chopped
Salt + pepper to taste
Add lemon juice to the grated beets immediately to preserve color. Toss beets with hazelnut oil, hazelnuts, and chives. We added some of both nuts and garlic chives to top, and the salt and peppered to taste. Serves 2.
Posts
looks so great, like a beet slaw! I haven't tried eating raw beets but am quite intrigued.
ReplyDeleteThis is salad is stunning. Proof that simple is best.
ReplyDeleteLooks delicious and beautiful! Makes me think of spaghetti squash a bit.
ReplyDeleteWOW, this looks amazing!!!
ReplyDeleteGorgeous dish!
ReplyDeleteI am so glad that I found your blog! There are so many recipes I am excited to try. I will be formulating my shopping list around them tonight!
ReplyDeletethis looks delicious! what a delightful a delightful blog. i'll be checking back often!
ReplyDeleteI've always loved beets and hazelnuts together in a salad with other things---never thought to just put the 2 together on their own! NICE. can't wait to make
ReplyDeleteI don't care for beets, but his might be the exception...the starched white linen napkin is perfect...smiles.
ReplyDelete