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Outdoor Salad Side: Summer Greens and Herbs with Roasted Beets and Hazelnuts

This week, I picked up some amazing looking beets at the farmers market. I've been saving them to make this weekend, as the weather is supposed to be great, and I want to invite folks over for a little gathering in my backyard. We'll have cool drinks and barbeque, but to start things off, I'm going to serve them a salad of summer greens, herbs, roasted beets and hazelnuts. To get the recipe,

.

Note: You can roast the beets earlier, I plan on doing them the day before, so that the oven is not on during the warm day. Or alternatively, I could have cooked them on the grill.

Also, consider saving time by using pre-seasoned nuts.

Summer Greens and Herbs with Roasted Beets and Hazelnuts

Summer Greens and Herbs with Roasted Beets and Hazelnuts

Summer Greens and Herbs with Roasted Beets and Hazelnuts

Ingredients

  1. 3/4 pound medium red or golden beets (about 3), scrubbed
  2. 1/4 cup unseasoned rice vinegar
  3. 2 tablespoons water
  4. 1 cup hazelnuts (about 4 ounces), lightly toasted
  5. 1 tablespoon simple syrup (see Note)
  6. Sea salt and freshly ground pepper
  7. Twelve 1/4-inch-thick baguette slices
  8. 1/2 cup extra-virgin olive oil
  9. 1/4 pound blue cheese, such as Roquefort, at room temperature
  10. 8 loosely packed cups mesclun (about 6 ounces)
  11. 1/4 cup flat-leaf parsley leaves
  12. 3 tablespoons tarragon leaves
  13. 3 tablespoons chervil leaves
  14. 3 tablespoons snipped chives

Directions

  1. Preheat the oven to 500°. In a small baking dish, toss the beets with 2 tablespoons of the vinegar and the water. Cover with foil and bake for 1 hour, or until tender. Let cool, then peel the beets and cut them into 1/4-inch wedges. Reduce the oven temperature to 350°.
  2. In a small bowl, toss the hazelnuts with the simple syrup and 3/4 teaspoon each of salt and pepper. Transfer to a parchment-lined baking sheet and bake for 25 minutes, or until the syrup-covered nuts are shiny and dry. Let cool. Leave the oven on.
  3. Brush both sides of the baguette slices with 2 tablespoons of the olive oil. Arrange on a baking sheet and bake for 10 minutes, or until lightly toasted. Let cool, then spread with the blue cheese.
  4. In a large bowl, whisk the remaining 2 tablespoons of vinegar and 6 tablespoons of olive oil until blended. Season with salt and pepper. Add the mesclun, herbs, beets and hazelnuts; toss to coat. Transfer the salad to plates and serve with the Roquefort toasts.

Note: To make simple syrup, combine equal parts of sugar and water and simmer over moderate heat to dissolve the sugar. Refrigerate any leftover syrup.

Around The Web
Join The Conversation
emalove emalove 9 years
I'd try it...I'm not really sure how I feel about beets yet.
aimeeb aimeeb 9 years
No thanks...
aimeeb aimeeb 9 years
No thanks...
sonnabobble sonnabobble 9 years
*were
sonnabobble sonnabobble 9 years
*were
sonnabobble sonnabobble 9 years
beets always tastle like dirt to me?! yes, they weere clean....i've had them several times and just can't get on board.
andrennabird andrennabird 9 years
This really does look yummy, Yum!
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