Best Beet Hazelnut Crispy Sage Salad From The Savvy Cook Recipes

Beet, Hazelnut & Crispy Sage Salad from the Savvy Cook image

Provided by Izy Hossack

Categories Vegetable

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 10

3 small beets, thinly sliced
3 tablespoons olive oil or 3 tablespoons canola oil
6 -10 sage leaves, depending on size
2/3 cup cooked cannellini (white kidney) or 2/3 cup navy beans, drained and rinsed (white kidney)
1oz/30 g hazelnuts
generous pinch granulated sugar
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 lemon, juice of
salt

Steps:

Preheat the oven to 350°F.
Toss half the sliced beets in 1 teaspoon of the olive or canola oil and a pinch of salt. Spread in a single layer over a baking sheet and bake in the oven ?for 10 minutes, until softened.
In a small skillet, heat the remaining olive or canola oil over medium heat. Add the sage leaves and cook until crispy, then remove with a slotted spoon and drain on paper towels.
Keeping the skillet on the heat, add the beans and a pinch of salt and cook until the beans are slightly crisp and beginning to color. Transfer the beans to a bowl.
Return the skillet to medium heat and add the hazelnuts. Toast for 1 minute, then add the sugar, balsamic vinegar, and a pinch of salt and then stir until thickened and sticky, 2 minutes. Turn off the heat and let cool.
Add the baked beet and raw beet to the bowl with the beans. Pour in the extra virgin olive oil, lemon juice, and candied hazelnuts and toss together. Transfer to a serving plate and top with the crispy sage.
TIPS & SWAPS:.
Replace the hazelnuts with walnuts ?or pumpkin seeds.
Use an equal quantity of lentils instead of ?the cannellini beans. Refer to the cooking table on page 11 if you need guidance.
If you can't find sage, use (unfried) basil ?or thyme instead.
Recipe courtesy of The Savvy Cook by Izy Hossack. Get the book here: https://www.amazon.com/Savvy-Cook-Izy-Hossack/dp/1784722707.

Nutrition Facts : Calories 454.7, Fat 34.2, SaturatedFat 4.8, Sodium 68.4, Carbohydrate 30.9, Fiber 5.7, Sugar 10.1, Protein 7.8

Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

Preheat the oven to 400 degrees.
Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.