Autumn Beet & Hazelnut Salad with Crispy Sage
Celebrate the essence of fall with this vibrant and earthy salad that marries the sweet richness of roasted and raw beets, the crunch of toasted hazelnuts, and the aromatic allure of crispy sage. This dish highlights the stunning colors of Chioggia beets, elevating your dining experience with its delightful textures and flavors. Perfect as a side dish or a light main course, this salad is not only visually appealing but also packed with nutrients, making it a wholesome addition to any meal.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Beets
3 small (thinly sliced)
Olive oil or Canola oil
3 tablespoons (divided)
Sage leaves
6-10 (fresh, depending on size)
Cannellini beans or Navy beans
2/3 cup (cooked, drained, and rinsed)
Hazelnuts
1 oz (whole, for toasting)
Granulated sugar
a generous pinch (for candied hazelnuts)
Balsamic vinegar
3 tablespoons (for dressing)
Extra virgin olive oil
2 tablespoons (for dressing)
Lemon
1/2 (juiced)
Salt
to taste
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, toss half of the thinly sliced beets with 1 teaspoon of olive or canola oil and a pinch of salt until well coated.
3
Spread the beets in a single layer on a baking sheet and roast for about 10-15 minutes, or until they are tender but still hold their shape.
4
While the beets are roasting, heat the remaining olive or canola oil in a small skillet over medium heat.
5
Once the oil is hot, add the sage leaves and sauté until they are crispy, which should take about 2-3 minutes. Remove them using a slotted spoon and drain on paper towels.
6
In the same skillet, add the drained and rinsed beans along with a pinch of salt. Stir frequently until the beans are slightly crisp and start to take on a golden color, about 5 minutes. Transfer the beans to a large mixing bowl.
7
In the same skillet, add the hazelnuts and toast them for 1 minute before adding the granulated sugar, balsamic vinegar, and another pinch of salt. Stir for about 2 minutes, until the mixture thickens and becomes sticky.
8
Once cooled, pour the sticky hazelnut mixture over the beans in the mixing bowl.
9
Combine the roasted and raw sliced beets, then add the extra virgin olive oil and lemon juice. Toss everything gently to combine and evenly coat.
10
Transfer the salad to a serving plate, finishing it with a sprinkle of crispy sage leaves on top. Serve immediately and enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Autumn Beet & Hazelnut Salad with Crispy Sage.
Is this beet salad suitable for vegans?
Yes, this recipe is vegan as it contains no animal products.
Is the Autumn Beet & Hazelnut Salad gluten-free?
Yes, this salad is naturally gluten-free.
What oven temperature is required for roasting the beets?
Preheat your oven to 350°F (175°C).
How many beets are needed for this recipe?
You will need 3 small beets.
How should the beets be prepared?
The beets should be thinly sliced. Half are roasted and the other half are left raw.
How long do the beets need to roast?
Roast the sliced beets for about 10-15 minutes until tender.
What variety of beets is specifically mentioned in the description?
The description highlights the stunning colors of Chioggia beets.
How many sage leaves should I use?
Use between 6 to 10 fresh sage leaves, depending on their size.
How do you make the sage leaves crispy?
Sauté the leaves in hot oil for 2-3 minutes, then drain them on paper towels.
What types of beans can be used in this salad?
You can use either Cannellini beans or Navy beans.
Do the beans need to be cooked beforehand?
Yes, the recipe requires 2/3 cup of beans that are already cooked, drained, and rinsed.
How are the beans prepared in the skillet?
Stir the beans in a hot skillet for about 5 minutes until they are slightly crisp and golden.
How do you prepare the hazelnuts?
Toast the whole hazelnuts for 1 minute, then add sugar and balsamic vinegar to make them sticky.
What ingredients are used for the hazelnut glaze?
The glaze is made from granulated sugar, balsamic vinegar, and a pinch of salt.
What is the base for the final salad dressing?
The dressing consists of extra virgin olive oil and the juice of half a lemon.
How much balsamic vinegar is required?
The recipe calls for 3 tablespoons of balsamic vinegar.
What are the key flavor profiles of this dish?
The dish is described as earthy, sweet, and aromatic.
Is this dish served hot or cold?
It is intended to be served immediately after combining the warm roasted elements and raw ingredients.
Can this be a main course?
Yes, it is suitable as a side dish or a light main course.
How much total olive or canola oil is needed for sautéing?
A total of 3 tablespoons of olive or canola oil is used, divided among different steps.
What is the recommended amount of hazelnuts?
The recipe calls for 1 ounce of whole hazelnuts.
How much lemon juice is used in the dressing?
Use the juice of 1/2 of a lemon.
What texture should the roasted beets have?
They should be tender but still hold their shape.
When should the crispy sage be added?
The crispy sage leaves should be sprinkled on top just before serving.
How many ingredients are in this recipe?
There are 10 ingredients in total.
What seasons is this salad best for?
As the name suggests, it is designed to celebrate the essence of autumn.
How should the hazelnut mixture look when finished?
The mixture should thicken and become sticky after about 2 minutes of stirring.
Is there salt in the recipe?
Yes, salt is added to the beets, the beans, the hazelnut mixture, and generally to taste.
What is the final step before serving?
Transfer the salad to a plate and finish with a sprinkle of crispy sage leaves.