Red Beet and Hazelnut Salad

  • Toast or steam 5 medium beets
  • Large dice and lightly sautée one red onion in 1 Tbsp olive oil
  • Peel beets, cube, add cooked onion, 2 Tbsp red wine vinegar
  • 2 or more Tbsp olive oil, salt and pepper to taste. Set aside
  • Toast and peel ½ cup hazelnuts, pound nuts into a coarse rubble
    Mix the nuts with:
  • 2 Tbsp smashed sesame seeds
  • 1 clove of raw garlic, smashed to a paste
  • Scant tsp sugar
  • Salt and pepper

To serve, re-season the beets (if in need of more vinegar).
Add fresh, chopped chives for color and sprinkle the salad with the hazelnut mixture.

Recipe from Donna Prizgintas


Story County Community Foundation