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HAZELNUT BEET SALAD
This salad makes a perfect lunch or light dinner for 1 or 2 people. The beauty is in the simplicity of the ingredients and the combination of sweet and tart favours. I know you will want to make this salad often. For variations you could switch the beets for berries of your choice.
This recipe makes a meal salad for 1 person or a starter salad for 2
- 1 Roasted Beet, lightly cut
- ¼ Green Leaf Lettuce
- 20 Hazelnuts, slightly chopped
- 2 tbsp Goat Cheese
- 2 tbsp Maple Balsamic Dressing
Maple Balsamic Dressing
- ¾ c Extra Virgin Olive Oil
- 1/3 cup Balsamic Vinegar
- ¼ cup pure Maple Syrup
- 1 tbsp Dijon Mustard
- 6 Garlic Cloves
- 1/8 tsp Oregano
- ½ tsp. Pink Himalayan Salt
- ½ tsp ground Black Pepper
Make the dressing first. Combine all ingredients and stir in a blender until smooth. Put this aside as you will only use 2 tbsp for this salad. The Maple Balsamic Dressing works beautifully with any salad you where you want a mix of sweet and tart flavours. Store it in the fridge for the future.
On 1 or 2 plates spread out the lettuce. Cover with the lightly cut beets. Sprinkle the goat cheese evenly over the lettuce and beets and lastly, sprinkle the hazelnuts. When ready to serve drizzle the Maple Balsamic Dressing and enjoy.
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