Golden Beet and Citrus Salad with Toasted Hazelnuts and Tarragon Dressing

Ingredients

• •3 medium golden beets, peeled and sliced
• •2 oranges, segmented
• •1 grapefruit, segmented
• •1/4 cup hazelnuts, toasted and roughly chopped
• •2 tablespoons fresh tarragon, chopped
• •3 tablespoons extra-virgin olive oil
• •1 tablespoon white wine vinegar
• •1 teaspoon honey
• •Salt to taste
• •Freshly ground black pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Peel the golden beets and slice them into 1/4-inch rounds. Place the slices on a baking sheet, drizzle with a bit of olive oil, and sprinkle with salt. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Let them cool.

2. 2

   While the beets are roasting, prepare the citrus. Using a sharp knife, segment the oranges and grapefruit by cutting away the peel and pith, then carefully slicing between the membranes to release the segments. Set the citrus segments aside.

3. 3

   Toast the hazelnuts in a dry pan over medium heat for 3-5 minutes, stirring frequently, until fragrant and slightly golden. Let them cool, then roughly chop.

4. 4

   In a small bowl, make the dressing by whisking together the extra-virgin olive oil, white wine vinegar, honey, and fresh tarragon. Season with salt and freshly ground black pepper to taste.

5. 5

   Assemble the salad on a serving platter. Layer the roasted beet slices with the citrus segments. Sprinkle the toasted hazelnuts over the top.

6. 6

   Drizzle the tarragon dressing evenly over the salad. Taste and adjust seasoning if needed with more salt or pepper.

7. 7

   Serve immediately as a colorful and refreshing starter or side dish. Optionally, garnish with additional tarragon or add arugula or goat cheese for extra flavor.