{"id":187,"date":"2010-04-25T23:07:45","date_gmt":"2010-04-26T07:07:45","guid":{"rendered":"http:\/\/www.lacocotteverte.com\/?p=187"},"modified":"2025-09-05T12:10:18","modified_gmt":"2025-09-05T20:10:18","slug":"beet-and-hazelnut-salad","status":"publish","type":"post","link":"https:\/\/www.lacocotteverte.com\/?p=187","title":{"rendered":"Beet and Hazelnut Salad"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/www.lacocotteverte.com\/wp-content\/images\/beet-salad-with-hazelnuts.jpg\" alt=\"Beet and Hazelnut Salad\"><br \/>\n<em>&mdash; Serves 4<\/em><\/p>\n<p>Hazelnuts, also called filberts, have a rich nuttiness that compliments beets&#8217; sweet earthiness.  But great taste is only one of hazelnuts&#8217; 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&#8217;s not to love?<\/p>\n<p>*Ingredients marked in <span class=\"ingredient\">green<\/span> are available from The Gourmet Corner.<\/p>\n<h3>Beet Salad<\/h3>\n<p><em><\/p>\n<ul>\n<li>3 small gold beets (golf ball size)<\/li>\n<li>3 small red beets (ditto)<\/li>\n<li><span class=\"ingredient\">&#x2153; cup whole skinless hazelnuts*<\/span><\/li>\n<li>Frisee, escarole, or butter lettuce, torn into bite-sized pieces 6 cups<\/li>\n<li>3 Tbs sliced chives<\/li>\n<li>Chive blossoms (optional)<\/li>\n<\/ul>\n<p><\/em><\/p>\n<h3>Hazelnut-Shallot Vinaigrette<\/h3>\n<p><em><\/p>\n<ul>\n<li>3 Tbs <span class=\"ingredient\">Hazelnut oil<\/span><\/li>\n<li>2 Tbs <span class=\"ingredient\">Olive oil<\/span><\/li>\n<li>3 Tbs <span class=\"ingredient\">Sherry vinegar<\/span><\/li>\n<li>1 small shallot, finely minced (about 3 tbsp.)<\/li>\n<li>&frac14; tsp salt<\/li>\n<li>&frac14; tsp freshly ground <span class=\"ingredient\">mixed peppercorns<\/span>\n<li>\n<\/ul>\n<p><\/em><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.lacocotteverte.com\/wp-content\/images\/whole-beets.jpg\" class =\"alignright\" alt=\"Whole Beets\">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  &frac12;-inch dice (dice the gold beets first, or they will pick up the pink color from the cutting board. <\/p>\n<p>Mix all vinaigrette ingredients together. Taste and adjust seasoning.<\/p>\n<h4>Plating<\/h4>\n<p>Mound lettuce on plates. <\/p>\n<p>In separate bowls, toss red and gold beets with a spoonful or two of vinaigrette to coat them (if they&#8217;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.  <\/p>\n<p>Drizzle the remaining vinaigrette over the salads, then top with the sliced chives, chive blossoms (if using) and chopped hazelnuts. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hazelnuts, also called filberts, have a rich nuttiness that compliments beets&#8217; sweet earthiness.  But great taste is only one of hazelnuts&#8217; 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&#8217;s not to love?<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[36,37,38],"_links":{"self":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/187"}],"collection":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=187"}],"version-history":[{"count":16,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/187\/revisions"}],"predecessor-version":[{"id":1420,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/187\/revisions\/1420"}],"wp:attachment":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}