Gold Beet Salad with Hazelnuts

Ingredients

  • 2 large gold beets or 4 small beets

  • 4 oz goat cheese, crumbled

  • ½ cup hazelnuts

  • 1½ tsp raw honey

  • 4 Tbsp balsamic vinegar

  • 4 cups spring mix

Instructions

  • Boil beets for 30-45 minutes depending on size. Insert a fork or knife into the thickest part of the beet. If it slides in easily with little resistance, the beets are cooked. If you feel significant pressure, continue cooking.

  • Drain the water and let them cool. Peel cooled beets and cut into small cube pieces.

  • Add crumbled goat cheese in a medium bowl with beets.

  • On a small skillet over medium heat, toast hazelnuts. Add toasted hazelnuts to beets.

  • Add balsamic vinegar and honey to a small pot. Bring mixture to a boil, then reduce the heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon.

  • Serve beets over spring mix and drizzle with the balsamic honey reduction.

Haley Smith