How To Make Stephanie Izard’s Beet Salad Recipe
Colorful and tangy salad made with roasted beets, goat cheese, and a hazelnut vinaigrette.
Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour
Serves:
Ingredients
- 4 medium-sized beets, roasted and cubed
- 2 cups of mixed greens
- ¼ cup goat cheese, crumbled
- ¼ cup hazelnuts, chopped
- 1 tbsp dijon mustard
- 2 tbsp honey
- 1/3 cup olive oil
- Salt and pepper, to taste
Instructions
-
Preheat oven to 375°F. Wrap beets in foil and roast for 45 minutes. Once cooked, allow them to cool and chop them into small cubes.
-
In a small bowl, combine dijon mustard, honey, olive oil, salt, and pepper to create the vinaigrette.
-
In a large bowl, toss the mixed greens and beets with the vinaigrette.
-
Top the salad with crumbled goat cheese and chopped hazelnuts.
Nutrition
- Calories : 297kcal
- Total Fat : 23g
- Saturated Fat : 5g
- Cholesterol : 13mg
- Sodium : 176mg
- Total Carbohydrates : 19g
- Dietary Fiber : 5g
- Sugar : 10g
- Protein : 7g
Share your thoughts on Stephanie Izard's Beet Salad Recipe in the Recipe Sharing forum.
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments