A few years ago, I had the most delicious salad at Bistronomic in Chicago — the Chioggia & Baby Yellow Beet Salad — Artisanal Goat Cheese, Sunflower Seeds, Roasted Hazelnuts, and Praline Vinaigrette. It was so delicious! I couldn’t wait to try to recreate a similar salad at home.
While I didn’t try making a praline vinaigrette and couldn’t figure out how the goat cheese was seasoned, the version I created was good!
I’m sharing this delicious beet salad idea to inspire you and remind you that great chefs spark creativity in our own kitchens.
A beet salad is simple to prepare ahead of time, making it perfect for entertaining. It also shines as a flavorful first course or a light lunch.
Slice roasted beets and add them to a bowl.
Make the vinaigrette. It takes just a few minutes to make. Use the amount you need, and save the rest for later in the week.
Roast the hazelnuts. Spread the hazelnuts in a single layer on a baking sheet. Place the baking sheet in the oven and roast for 10–15 minutes, stirring once or twice for even roasting. Keep an eye on them, as nuts can go from perfectly toasted to burned quickly.
Add the hazelnuts to the beets, toss with vinaigrette dressing, and add optional chives.
Serve, maybe with a dollop of goat cheese on top!
You can read more about roasting beets here
And more about making vinaigrette here.
There are many ways to pull together a quick dish with roasted beets — and what you have on hand.
Beet and Orange Salad with Fennel and Vinaigrette
Roasted Beets with Orange, Grapefruit, Goat Cheese, Parsley and Vinaigrette Dressing
Roasted Beets with Thyme and Vinaigrette
