Go Back
–+ servings
Hazelnut Oil Beet and Goat Cheese Salad with Candied Hazelnuts
Print Recipe
4.60 from 5 votes

Hazelnut Oil Beet and Goat Cheese Salad with Candied Hazelnuts

Hazelnut oil vinaigrette over beet and goat cheese salad with candied hazelnuts make the ultimate elegant salad! It only requires a few ingredients and gives a major WOW factor to any meal. 
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: beet, hazelnut oil, salad
Servings: 2 servings
Calories: 659kcal
Author: Chandice Probst
Cost: $10

Ingredients

  • 2 cooked beets, peeled
  • 4 oz goat cheese
  • fresh dill garnish
  • ½ shallot (small and thinly sliced) 
  • 1 tablespoon apple cider vinegar
  • 3 tablespoon hazelnut oil (Laurel Foods works great)
  • pinch of salt and pepper
  • ¼ C hazelnuts
  • ½ C sugar
  • ¼ C water

Instructions

  • Roll goat cheese between two pieces of parchment paper to about ½ inch thick
  • Using a small cutter, cut out discs
  • Cut beets into discs then use the same cutter to cut them down to the same size as the goat cheese
  • Starting with beets, stack every other beet and goat cheese ending with beetsHow to make hazelnut vinaigrette
  • Add thinly sliced shallots and apple cider vinegar to a small bowl
  • Add salt and pepper to the shallot mixture
  • Add hazelnut oil (Laurel Foods) and whisk 
  • Add shallots on top of the beet and goat cheese stack
  • Drizzle with hazelnut oil vinaigrette
  • Bring sugar and water to a boil then continue to cook until caramel colored
  • Add hazelnut, cover then remove with a slotted spoon immedietely 

Notes

Pro Tip: Use shallots, they are so much more flavorful than onions...

Nutrition

Serving: 1serving | Calories: 659kcal | Carbohydrates: 61g | Protein: 14g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 26mg | Sodium: 276mg | Potassium: 389mg | Fiber: 4g | Sugar: 57g | Vitamin A: 613IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 2mg