Escarole and Golden Beet Salad with Toasted Hazelnuts Recipe

Name: Escarole and Golden Beet Salad with Toasted Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hazelnuts; 1 medium shallot, minced; 1/4 cup Champagne vinegar; 2 teaspoons honey; 2 teaspoons Dijon mustard; 1/3 cup extra-virgin olive oil; Kosher salt; Pepper; Two 1 1/4-pound heads of escarole, white and light green leaves only, torn; 1/2 pound small golden beets, peeled and very thinly sliced or julienned; 3/4 cup snipped chives

Servings: persons

1 cup hazelnuts
1 medium shallot, minced
1/4 cup Champagne vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt
Pepper
Two 1 1/4-pound heads of escarole, white and light green leaves only, torn
1/2 pound small golden beets, peeled and very thinly sliced or julienned
3/4 cup snipped chives

1
Preheat the oven to 375.
2
Spread the hazelnuts in a pie plate and bake for 10 to 12 minutes, until fragrant and lightly browned.
3
Transfer the hazelnuts to a kitchen towel and rub them together in the towel to release the skins.
4
Let the hazelnuts cool, then coarsely chop.
5
In a serving bowl, whisk the shallot with the vinegar, honey and mustard.
6
Gradually whisk in the olive oil and season the dressing with salt and pepper.
7
Add the escarole, beets, chives and toasted hazelnuts and toss well.
8
Season with salt and pepper, toss again and serve.

189

kcal

Calories

Fat

Carbs

Fat Carbs

* 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 11 ingredients. The key ingredients include: 1 cup hazelnuts, 1 medium shallot, minced, 1/4 cup Champagne vinegar, 2 teaspoons honey, and more.

Yes, Escarole and Golden Beet Salad with Toasted 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.

Escarole and Golden Beet Salad with Toasted Hazelnuts

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