Chopped Salad with Beets, Beans, Goat Cheese and Hazelnuts Recipe

Name: Chopped Salad with Beets, Beans, Goat Cheese and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large beet (6 ounces), quartered; Water; 1/4 cup skinned hazelnuts; 1/4 pound green beans; 2 tablespoons plain low-fat yogurt; 1 1/2 tablespoons fresh lemon juice; 1 teaspoon honey; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 1 carrot, finely diced; 1 celery rib, finely diced; 1 plum tomato, seeded and chopped; 1/2 pound mixed salad greens, such as baby romaine, butter lettuce, radicchio and endives, coarsely chopped; 1 tablespoon chopped mint leaves; 2 1/2 ounces soft, fresh goat cheese, crumbled

Servings: persons

1 large beet (6 ounces), quartered
Water
1/4 cup skinned hazelnuts
1/4 pound green beans
2 tablespoons plain low-fat yogurt
1 1/2 tablespoons fresh lemon juice
1 teaspoon honey
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 carrot, finely diced
1 celery rib, finely diced
1 plum tomato, seeded and chopped
1/2 pound mixed salad greens, such as baby romaine, butter lettuce, radicchio and endives, coarsely chopped
1 tablespoon chopped mint leaves
2 1/2 ounces soft, fresh goat cheese, crumbled

1
Preheat the oven to 375.
2
Place the beet in a small baking dish with 1/4 cup of water.
3
Cover with foil and roast the beet for 45 minutes, until tender.
4
Let cool slightly, then peel and finely dice.
5
Meanwhile, spread the hazelnuts in a pie plate and toast them for about 10 minutes, until they are golden.
6
Let cool, then coarsely chop the nuts.
7
In a small saucepan of boiling salted water, blanch the green beans until crisp-tender, about 5 minutes.
8
Drain and cool under running water.
9
Pat the beans dry and cut them into 1/4-inch pieces.
10
In a large bowl, whisk the yogurt with the lemon juice, honey and olive oil and season the dressing with salt and pepper.
11
Add the diced beet, hazelnuts, green beans, salad greens, carrot, celery, tomato, mint and goat cheese and toss gently.
12
Serve the salad right away.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large beet (6 ounces), quartered, Water, 1/4 cup skinned hazelnuts, 1/4 pound green beans, and more.

Yes, Chopped Salad with Beets, Beans, Goat Cheese and Hazelnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Salad with Beets, Beans, Goat Cheese and Hazelnuts

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