Follow these steps for perfect results
beets
roasted
goat cheese
crumbled
grapefruit
cut into segments
hazelnuts
chopped
fresh mint
finely chopped
mixed greens
balsamic vinegar
EVOO
Preheat the oven to 350F (175C).
Line a baking tray with parchment paper.
Spread the hazelnuts on the tray.
Roast for 5-10 minutes until golden brown.
Let the hazelnuts cool.
Chop the hazelnuts roughly.
Remove the peel from the grapefruit.
Cut the grapefruit into segments.
Crumble the goat cheese.
Finely chop the fresh mint.
Cut the roasted beets into small wedges.
Layer mixed greens on a large serving platter.
Add the beets, grapefruit segments, crumbled goat cheese, chopped hazelnuts, and fresh mint.
Dress the salad with balsamic vinegar and extra virgin olive oil.
Serve immediately.
Expert advice for the best results
Roast the beets ahead of time to save time.
Use a high-quality balsamic vinegar for the best flavor.
Add a sprinkle of sea salt to enhance the flavors.
Everything you need to know before you start
5 minutes
Beets can be roasted ahead of time.
Arrange the ingredients artfully on the platter for a visually appealing salad.
Serve as a light lunch or side dish.
Pair with a crusty bread.
Crisp and refreshing, complements the salad's flavors.
Discover the story behind this recipe
Highlights fresh, seasonal ingredients.
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