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