January 29, 2013 · 2:27 am


I was helping out on the set of a photo shoot a couple of months ago and lunch was catered. A great perk of the fashion world is that when food is provided, it is generally quite fresh, healthy, and delicious.

A similar beet salad was served, and was truly the standout. Beets are in high season right now, and the epic simplicity of this dish truly highlights that gorgeous, earthy flavor. The acidity of a simple red wine vinaigrette really compliments the sweet flavors, and the hazelnuts take it to a whole other level, especially after a quick toasting.

I get that beets are kind of a love-hate thing, but I will say that often roasting them and dressing them properly is just the answer. You don’t want to miss out on some of the great benefits they offer the human body: chock full of antioxidants, they also detoxify the blood, kidney, and liver. Buy them raw, not canned. And give this quick recipe a try, because they really are wonderfully healthy.

Roasted Beet Salad With Hazelnuts and Chives
Serves: 3-5
  • 3 Large Beets
  • 1/3 cup hazelnuts, chopped
  • 2 tbsp fresh chives (or 2 tsp chopped)
  • black pepper
  • ————-
  • For the Vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • black pepper
  1. Preheat oven to 350 degrees.
  2. Wash and trim the beets. Spritz lightly with a bit of olive oil and wrap together loosely in a pocket of aluminum foil so the beets lie in a single layer but are loosely covered.
  3. Place the pocket of wrapped beets on a middle rack, and roast for an hour to 90 minutes. This will depend on the size of your beets, but check periodically, and if you can easily pierce them with a fork, they’re done.
  4. Remove and let cool.
  5. While the beets are cooling, toast the hazelnuts very lightly until just fragrant (try to keep them from browning significantly).
  6. Peel the beets, and chop into cubes. Put into a medium bowl with hazelnuts and chives. Add vinaigrette (instructions below) and pepper to taste, and toss. Serve.
  7. ———————-
  8. For the Vinaigrette:
  9. Pour the olive oil, vinegar, and black pepper (to taste) in a jar with a lid and shake until combined.



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