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Beet and Hazelnut Salad

The earthiness of beets is rounded out by a Dijon-spiked vinaigrette and crisp greens for a salad that’s equal parts tasty and beautiful.

Serves 12
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
129 calories per serving


> 5 (1/4 lb each) small beets
> 7 tbsp olive oil, divided
> 2 cloves garlic
> 1/4 cup balsamic vinegar
> 1 tbsp Dijon mustard
> 2 (5 oz) pkgs Nature's Promise Organic Spring Mix
> 1/2 cup chopped hazelnuts


Preheat oven to 400℉. Line a large baking sheet with foil.
Peel and cut the beets into thin wedges. Add to baking sheet and toss with 2 tbsp oil. Season with salt and pepper. Roast 25–30 min., until tender.
With garlic press, crush the garlic cloves into a large bowl. Whisk in the vinegar, mustard, and remaining 5 tbsp oil until combined. Season with salt and pepper to taste. Add beets to vinaigrette, tossing to coat.
When ready to serve, arrange the spring greens on a large platter and top with beet mixture. Drizzle any vinaigrette at bottom of bowl over greens. Garnish with the hazelnuts.


Don’t have time to roast beets? Vacuum-sealed cooked beets are a great alternative.

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