Your appetite won’t stand a chance when Fisher® Chopped Hazelnuts team up with goat cheese, hazelnut dressing and red beets. This recipe balances creamy, salty, nutty, crunchy and sweet flavors for a truly sensational salad.
For a Fresh Twist: Replace red beets with striped or yellow beets.
2 medium red beets, about 1/2 lb.
2 ouncesFisher® Chopped Hazelnuts, divided
1/2 cup prepared balsamic dressing
1 tablespoon honey
5 ounces mixed salad greens
4 ounces goat cheese
Preheat oven to 350°F. Rinse beets, remove stem and root ends. Wrap beets individually in aluminum foil. Bake 35 to 45 min. or until a paring knife inserted into the beets goes in easily. Remove from oven, cool completely in aluminum foil. Peel the beets and cut into slices or wedges, as desired. Meanwhile, toast the hazelnuts in the same oven for 5 to 7 min. or until fragrant and lightly browned; set aside to cool completely.
Combine dressing, ¼ cup hazelnuts and honey in a small food processor or a blender. Puree until smooth.
Arrange mixed greens on 6 plates or on a serving platter. Top with beets and goat cheese. Drizzle with hazelnut dressing. Sprinkle with remaining toasted hazelnuts. Serve immediately.
Note: For best results, wrap the beets with the foil so that the opening is at the top. This will keep the beet juices from dripping onto the bottom of your oven and will allow you to easily peel back the foil so that you can test the beets with the knife and rewrap them if needed. Roast beets a day in advance, if possible.