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 minutesmins
Total Time15 minutesmins
Course: Appetizer
Cuisine: American
Keyword: beet, hazelnut oil, salad
Servings: 2servings
Calories: 659kcal
Cost: $10
Ingredients
2cooked beets, peeled
4ozgoat cheese
fresh dill garnish
1/2shallot (small and thinly sliced)
1 tbspapple cider vinegar
3tbsphazelnut oil (Laurel Foods works great)
pinch of salt and pepper
1/4Chazelnuts
1/2Csugar
1/4Cwater
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...