Food & Drinks

Roasted beet salad with stracciatella and hazelnuts

By
red beet salad

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: roasted beet salad with stracciatella and hazelnuts.

Preparation: 10 min
Preparation: 60 min
Servings: 4

Welmoed Benzoel wants to put an end to the boring image of salad once and for all with her book the Salad Bible. Nothing boring and frumpy, salads come in all shapes and sizes and can actually be very exciting, as Welmoed proves with 230 (!) different recipes. In the book, you will find among others breakfast salads and a Snickers salad for sweet tooths. Nothing boring about it! As a big fan of beets, the recipe for roasted beet salad is my personal favorite.

INGREDIENTS

6 beets in different colors
3 tbsp apple cider vinegar
3 tbsp olive oil
300 g stracciatella
5 tbsp hazelnuts, roasted
leaves from 1-2 sprigs of tarragon
sea salt flakes

How to make the roasted beet salad with stracciatella and hazelnuts

  • Preheat the oven to 200 °C.
  • Lay two sheets of aluminum foil crosswise on top of each other. Place 3 beets on it and pour 1 tablespoon of apple cider vinegar and 1 tablespoon of olive oil over them. Sprinkle with sea salt flakes and fold tightly. Repeat with the other beets.
  • Place the packets in the oven and roast for 1 hour, until the beets are completely cooked.
  • Spread the stracciatella over a plate. Peel the beets and cut them into wedges. Place the beets on the stracciatella.
  • Pour the liquid from the packets, the remaining apple cider vinegar, and the remaining olive oil over the beets.
  • Garnish with the hazelnuts, tarragon, and some sea salt flakes.

Title: Salad Bible
Author: Welmoed Bezoen
Price: €34,99
Publisher: Carrera Culinair