Balsamic Roasted Beet and Blood Orange Salad with Hazelnut Dijon Dressing

Ingredients

• •4 medium beets, scrubbed and trimmed
• •2 blood oranges, peeled and sliced into rounds
• •2 cups mixed greens or arugula
• •1/4 cup hazelnuts, toasted and roughly chopped
• •2 tablespoons balsamic vinegar
• •1 tablespoon Dijon mustard
• •3 tablespoons olive oil
• •1 teaspoon honey
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a knife.

2. 2

   While the beets are roasting, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, honey, and a pinch of salt and black pepper until well combined. Set aside.

3. 3

   Once the beets are roasted and cool enough to handle, peel off the skins using a paper towel or your hands. Slice the beets into wedges or rounds, as preferred.

4. 4

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

5. 5

   Assemble the salad by layering the mixed greens or arugula on a serving platter or individual plates. Arrange the roasted beet slices, blood orange rounds, and toasted hazelnuts on top.

6. 6

   Drizzle the hazelnut Dijon dressing over the salad, ensuring even coverage. Toss gently if desired.

7. 7

   Finish with a sprinkle of additional salt and black pepper to taste. Serve immediately and enjoy!