Photo: Maya Visnyea
The perfect combination of sweet and crunchy, serve this easy-to-prepare roasted beet and apple salad as a side, or even as a meal.
2 cups flaked hazelnuts, (filberts)
1 lb. beets
1/3 cup olive oil, divided
1/4 cup white balsamic vinegar, divided
1 tbsp finely chopped shallots
1/2 tsp honey
1/2 tsp salt
1/4 tsp coarse black pepper
6 cups torn crisp lettuce, such as romaine or little gem
2 Pink Lady apples, quartered, cored and thinly sliced
1/2 cup flat-leaf parsley
Preheat oven to 350F.
Place hazelnuts on a baking sheet in a single layer and bake for 8 min, or until lightly toasted. Set aside.
Turn oven up to 425F. Place beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, then fold foil over top and pinch ends together to fully enclose. Bake for 50 min to 1 hr,or until tender when pierced with a fork. Let cool to room temperature.
Trim stem end and rub skins from cooled beets. Cut into thin wedges and sprinkle with 1 tbsp vinegar. Set aside.
Combine remaining 3 tbsp balsamic vinegar, shallot, honey, salt and pepper in a small bowl and whisk in remaining 5 tbsp olive oil.
Combine lettuce, apples and parsley in a serving bowl; drizzle with dressing. Add sliced beets and sprinkle with toasted hazelnuts
Protein 2g, Carbohydrates 11g, Fat 10g, Fibre 3g, Sodium 147mg.
Originally published in the Today's Parent October 2014 issue. Photo by Maya Visnyei.