Blood Orange, Beet & Hazelnut Winter Salad

Name: Blood Orange, Beet & Hazelnut Winter Salad | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 2
Ingredients: Kosher salt and pepper to taste; Kosher salt and pepper to taste; 1 tablespoon Dijon mustard; 2 tablespoons chopped shallots; 1/2 cup extra virgin olive oil; 1/2 cup blood orange juice (from about 2-3 blood oranges); 1/2 teaspoon blood orange zest; 1/2 ounce goat cheese*; 1/2 cup hazelnuts; 1 cup roasted or steamed beets, sliced; 1 blood orange, peeled and sliced; 5 ounces salad greens of choice (Ex. 1 bag mixed baby greens, spinach or kale)

KitchenAid Chef

Serving

2

Ingredients

Kosher salt and pepper to taste

1 tablespoon Dijon mustard

2 tablespoons chopped shallots

1/2 cup extra virgin olive oil

1/2 cup blood orange juice (from about 2-3 blood oranges)

1/2 teaspoon blood orange zest

1/2 ounce goat cheese*

1/2 cup hazelnuts

1 cup roasted or steamed beets, sliced

1 blood orange, peeled and sliced

5 ounces salad greens of choice (Ex. 1 bag mixed baby greens, spinach or kale)

Step by step

Preheat oven to 350°F. Spread the hazelnuts onto a KitchenAid® Professional-Grade Nonstick Half Sheet Pan in a single layer. Toast for 10-15 minutes, until lightly colored. Allow to cool.
While the hazelnuts are toasting, add the vinaigrette ingredients to the blender cup. Using the KitchenAid® 2-Speed Hand Blender, blend ingredients until emulsified.
Toss the salad greens with a 1/4 cup of the blood orange vinaigrette and top with the sliced blood oranges, beets, hazelnuts and goat cheese. Plate and serve with additional vinaigrette as desired.
* For a vegan salad, omit the goat cheese.