Raw Beet And Orange Salad With Roasted Hazelnuts – a delicious recipe with beet, orange, Handful hazelnuts, apple cider vinegar, salt, quinoa. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["If you hazelnuts are raw, toss them onto a baking sheet ans place them into the oven at 300 for about 6-8 minutes until slightly golden brown and smell so nice. When done remove and if you don't like the skins, place nuts in a clean towel and rub the skins right off.
2
Wash beet(s) and grate, shave, or julienne into a swallow bowl. I don't peel mine, but peel if you must. Add in the juice of the orange, a splash of vinegar and a dash of salt and pepper. Mix around and let sit for at least 5 minutes (the longer the better)", "When you are ready for food, grab a bowl (add anything you want to the bottom, greens, quinoa or what not )and fill that bowl up with the beet salad and top with all the roasted hazelnuts.
3
Grab a fork and eat."]
12
kcal
Calories
3
g
Carbs
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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 large beet, 1 orange, Handful hazelnuts (either already toasted or in need of roasting), apple cider vinegar, and more.
Yes, Raw Beet And Orange Salad With Roasted 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.
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