ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.
Provided by Paul Kahan
Categories Fall Salad Dinner Mozzarella Root Vegetable Beet Hazelnut Marinate Roast
Yield 6 servings
Number Of Ingredients 25
Steps:
- Marinate the Kale:
- In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
- Make the Vinaigrette:
- Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
- Char the Kale and Beets:
- Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
- Put it together and serve:
- Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts
LENTIL, BEETROOT AND HAZELNUT SALAD WITH A GINGER DRESSING
Provided by Amelia Freer
Categories Low Fat Kid-Friendly Dinner Lunch Lentil Beet Summer Healthy Vegan Hazelnut Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 2-3
Number Of Ingredients 15
Steps:
- 1. For the lentils, put them in a saucepan, cover with water, bring to a boil the reduce the heat and simmer for about 15-20 minutes, or until all the liquid has evaporated and the lentils are not mushy and still with a bite.
- 2. As soon as the lentils are cooked transfer them to a large bowl and leave to cool.
- 3. Once the lentils are cool, add the beetroot, spring onions, hazelnuts and herbs and stir until everything is combined.
- 4. For the dressing, put the ginger, mustard, oil and vinegar in a bowl and, using a hand-held blender, blend until combined.
- 5. Drizzle the dressing over the salad and serve.
BEETROOT, ORANGE & HAZELNUT SALAD
Simple flavour combinations make this salad both versatile and unique- it has lots of textures and a sweet honey dressing
Provided by Cassie Best
Categories Side dish
Time 10m
Number Of Ingredients 8
Steps:
- Cook the beans in boiling water for 2 mins, drain and run under cool water until cold, then drain well - they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.
- Layer the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic - this way the spinach won't go soggy.
- Add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you're ready to serve, toss the salad and dressing together.
Nutrition Facts : Calories 178 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
BEETROOT, LENTIL, CELERIAC & HAZELNUT SALAD
A lovely, wintry salad using fresh, seasonal ingredients that you can serve warm or cold. Bright beetroot, crunchy hazelnuts and a punchy mustard dressing
Provided by Diana Henry
Categories Lunch, Starter
Time 2h20m
Number Of Ingredients 16
Steps:
- Heat oven to 190C/170C fan/gas 5. Scrub the beets but don't peel them. Put them in a roasting tin lined with plenty of foil, drizzle with olive oil and season. Pull the foil around them to make a kind of tent (don't wrap the beets tightly) and seal the edges. Bake for 1-2 hrs until completely tender right through - the time will depend on the size of the beets.
- To make the dressing, combine the vinegar and mustard in a jug, then season. Add the remaining ingredients and whisk until amalgamated.
- Put the lentils in a pan with the stock, bay and thyme. Bring to the boil, then turn down to a very gentle simmer. Cook for 12-15 mins until the lentils are just tender. The stock will be absorbed as the lentils cook (if this happens before the lentils are ready, just add some boiling water). Drain the lentils (if there is any liquid left) and set aside.
- Fill a bowl with water and add the lemon juice. Peel the celeriac and cut it into matchsticks, dropping them into the acidulated water to stop the flesh discolouring. Steam or boil the celeriac until just tender.
- Peel the cooked beets and cut the flesh into small wedges or matchsticks. Drain the celeriac and pat dry. Discard the bay and toss the lentils with the celeriac, hazelnuts, parsley and most of the dressing. Season to taste, then transfer to a serving dish. Season the beets and add them to the salad, spooning the rest of the dressing over the top.
Nutrition Facts : Calories 383 calories, Fat 28 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
BEETROOT HAZELNUT SALAD
Make and share this Beetroot Hazelnut Salad recipe from Food.com.
Provided by melting pot
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Whisk the honey, oil, vinegar and salt and pepper together with a fork. Set aside until ready to serve.
- Place the beetroot, whole hazelnuts, tomato, onion and lettuce in a bowl. Toss to combine.
- Just before serving, pour over the dressing.
Nutrition Facts : Calories 476, Fat 39.2, SaturatedFat 3.2, Sodium 48.7, Carbohydrate 28.8, Fiber 8.2, Sugar 16.6, Protein 10.5
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