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.
Servings: 2 servings
Calories: 659kcal
Cost: $10
Ingredients
- 2 cooked beets, peeled
- 4 oz goat cheese
- fresh dill garnish
- 1/2 shallot (small and thinly sliced)
- 1 tbsp apple cider vinegar
- 3 tbsp hazelnut oil (Laurel Foods works great)
- pinch of salt and pepper
- 1/4 C hazelnuts
- 1/2 C sugar
- 1/4 C water
Instructions
- Roll goat cheese between two pieces of parchment paper to about 1/2 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
Video
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