Monday, March 15, 2010
Golden Beet and Hazelnut Salad
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 .
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.