Beetroot Orange Hazelnut Salad Recipes
BEET-ORANGE SALAD
Steps:
- Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 96 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 3 grams, Sugar 14 grams
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
FRISEE, ORANGE, AND TOASTED HAZELNUT SALAD
The hazelnuts add crunch to this citrusy salad.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together orange juice, vinegar, zest, cardamom, ginger, mustard seeds, salt, and pepper. Slowly whisk in olive oil until combined, and set aside.
- Slice oranges thinly, crosswise, and arrange slices on 4 salad plates; set aside. Place frisee in a large bowl, and toss with the dressing. Divide frisee among 4 salad plates, and sprinkle with chopped hazelnuts. Serve immediately.
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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