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1
Preheat the oven to 350u00b0F.
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2
Toss half the sliced beets in 1 teaspoon of the olive or canola oil and a pinch of salt. Spread in a single layer over a baking sheet and bake in the oven ?for 10 minutes, until softened.
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3
In a small skillet, heat the remaining olive or canola oil over medium heat. Add the sage leaves and cook until crispy, then remove with a slotted spoon and drain on paper towels.
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4
Keeping the skillet on the heat, add the beans and a pinch of salt and cook until the beans are slightly crisp and beginning to color. Transfer the beans to a bowl.
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5
Return the skillet to medium heat and add the hazelnuts. Toast for 1 minute, then add the sugar, balsamic vinegar, and a pinch of salt and then stir until thickened and sticky, 2 minutes. Turn off the heat and let cool.
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6
Add the baked beet and raw beet to the bowl with the beans. Pour in the extra virgin olive oil, lemon juice, and candied hazelnuts and toss together. Transfer to a serving plate and top with the crispy sage.
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7
TIPS & SWAPS:
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8
Replace the hazelnuts with walnuts ?or pumpkin seeds.
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9
Use an equal quantity of lentils instead of ?the cannellini beans. Refer to the cooking table on page 11 if you need guidance.
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10
If you can't find sage, use (unfried) basil ?or thyme instead.
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11
Recipe courtesy of The Savvy Cook by Izy Hossack. Get the book here: https://www.amazon.com/Savvy-Cook-Izy-Hossack/dp/1784722707.
