Roasted Beet and Apple Salad

32

PREP TIME

10 min

Makes

10 adult servings

* PLUS Cook time: 1 hour
Roasted Beet and Apple Salad

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.


Ingredients

  • 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

Instructions

  • 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

Nutrition (per serving)

  • Calories
  • 137,
  • Protein
  • 2 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 10 g,
  • Fibre
  • 3 g,
  • Sodium
  • 147 mg.

Originally published in the Today’s Parent October 2014 issue. Photo by Maya Visnyei.