6 Second Recipes for Thanksgiving
- Nov 24 '15
ROASTED BEET SALAD
4 Roasted Beets
3 cups Butter or Arugula Lettuce
1/4 cup Cracked Hazelnuts
1-2 tablespoons Goat Cheese
1 tablespoon hazelnut oil
1/2 teaspoon honey
1 tablespoon olive oil
1 teaspooon Sherry Vinegar
Sea Salt and Black Pepper
Scrub beets and remove greens Bake at 400 degrees for 50-60 minutes, checking them every 20 minutes until tender
Layer lettuce over plate. Slice the beets and pile onto the greens. Add hazelnuts and goat cheese to taste.
Combine olive oil, sherry vinegar, honey, sea salt and black pepper in a mason jar and shake to emulsify. Drizzle salad with dressing.