Honey-Roasted Hazelnut and Beet Salad
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The Elliott Homestead Cooking Community is a way for you to get brand-new, whole food recipes delivered to your door every month. Every recipe is designed to be simple, nutritious, whole-food centered, price-conscious, and delicious. This month on the blog, we're featuring a special honey-roasted hazelnut and beet salad. Enjoy! You can learn more about joining our Cooking Community here.
Honey-Roasted Hazelnut and Beet Salad
Ingredients:
2 pounds beets (peeled and sliced into .25” rounds)
1/4 cup honey
1/4 cup extra virgin olive oil
2 tbsp good Dijon mustard
1 tbsp white wine vinegar
Large pinch of sea salt
1 cup roughly chopped hazelnuts
1/4 cup feta, for garnish
Instructions:
Preheat the oven to 425 degrees.
In a bowl, combine the beets, honey, olive oil, Dijon, white wine vinegar, and sea salt. Use your hands to combine as best as possible - the honey can be a bit sticky.
Transfer the mixture to a baking dish and sprinkle the top with the hazelnuts.
Bake for 30-40 minutes, until deeply golden and sticky.
Garnish with the feta, just before serving.
