Chopped Salad with Beets, Beans, Goat Cheese and Hazelnuts
Chopped Salad with Beets, Beans, Goat Cheese and Hazelnuts is a gluten free, primal, and vegetarian side dish. One portion of this dish contains roughly 5g of protein, 10g of fat, and a total of 144 calories. This recipe serves 6. A mixture of skinned hazelnuts, water, salad greens, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour.
Instructions
1
Preheat the oven to 37
Equipment you will use
Oven
2
Place the beet in a small baking dish with 1/4 cup of water. Cover with foil and roast the beet for 45 minutes, until tender.
Ingredients you will need
Water
Beet
Equipment you will use
Baking Pan
Aluminum Foil
3
Let cool slightly, then peel and finely dice.
4
Meanwhile, spread the hazelnuts in a pie plate and toast them for about 10 minutes, until they are golden.
Ingredients you will need
Hazelnuts
Spread
Toast
5
Let cool, then coarsely chop the nuts.
Ingredients you will need
Nuts
6
In a small saucepan of boiling salted water, blanch the green beans until crisp-tender, about 5 minutes.
Ingredients you will need
Green Beans
Water
Equipment you will use
Sauce Pan
7
Drain and cool under running water. Pat the beans dry and cut them into 1/4-inch pieces.
Ingredients you will need
Beans
Water
8
In a large bowl, whisk the yogurt with the lemon juice, honey and olive oil and season the dressing with salt and pepper.
Ingredients you will need
Salt And Pepper
Lemon Juice
Olive Oil
Yogurt
Honey
Equipment you will use
Whisk
Bowl
9
Add the diced beet, hazelnuts, green beans, salad greens, carrot, celery, tomato, mint and goat cheese and toss gently.