Beet and Hazelnut Salad
— Serves 4
Hazelnuts, also called filberts, have a rich nuttiness that compliments beets’ sweet earthiness. But great taste is only one of hazelnuts’ virtues: they are high antioxidants including vitamin E and vitamin A, a natural antioxidant with cancer-preventing properties. They also provide B-group vitamins, particularly vitamin B5 and B6. And hazelnuts are an excellent source of minerals, particularly manganese, selenium and zinc. What’s not to love?
*Ingredients marked in green are available from The Gourmet Corner.
Beet Salad
Hazelnut-Shallot Vinaigrette
Trim tops and tails from beets. Steam until easily pierced with a sharp knife (try to avoid having the gold beets touch the red ones in the steamer as the pink color will transfer). Cool beets completely, then skin and cut into ½-inch dice (dice the gold beets first, or they will pick up the pink color from the cutting board.
Mix all vinaigrette ingredients together. Taste and adjust seasoning.
Plating
Mound lettuce on plates.
In separate bowls, toss red and gold beets with a spoonful or two of vinaigrette to coat them (if they’re dressed together, the red beets instantly turn the gold ones pink, ruining the visual effect). Distribute the beets over the lettuce a few chunks at a time, so each salad ends up with an even mix of red and gold chunks.
Drizzle the remaining vinaigrette over the salads, then top with the sliced chives, chive blossoms (if using) and chopped hazelnuts. Serve immediately.
