recombobulated
  • HOME
  • from the kitchen
  • from the garden
  • for the dogs
  • projects
  • fun at work
  • out and about
  • friends
  • HOME
  • from the kitchen
  • from the garden
  • for the dogs
  • projects
  • fun at work
  • out and about
  • friends
Search by typing & pressing enter

YOUR CART

Kitchen Adventures

"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
home

4/6/2016 0 Comments

Roasted Beet Salad with Hazelnuts, Thyme, and Balsamic Reduction

Picture
I love paging through vegan cookbooks, especially one from a blog I love as much as Oh How She Glows!  I stumbled upon her online somehow and never has been disappointed by any of the recipes so I was excited to get my hands on the book and it does not disappoint.  I started with the snacks and one day as I saw some beautiful beets at the store I remembered this salad.  The combination of hazelnuts with beets and balsamic was so good.  I topped with pepper and home made celery salt.
Roasted Beet Salad with Hazelnuts, Thyme, and Balsamic Reduction
Oh How She Glows Cookbook, page 113

5-6 Medium Beets, Trimmed
1/2 Cup Hazelnuts, Toasted
4 Tablespoons Balsamic Reduction
1 Tablespoon Roasted Hazelnut Oil
6 Sprigs Fresh Thyme

​1.    Preheat the oven to 400.

2.    Wrap each beet individually in a piece of foil and place them on a baking sheet.  Roast the beets for 45-90 minutes, depending on the size of the beets, until a fork easily slides into the largest beet.  Let cool for about 20 minutes or until cool enough to handle.

3.    Reduce the oven temperature to 300.  Toss the hazelnuts in the oven for 12-15 minutes, or until the skins have darkened and are amost falling off.  Place them on a damp dish towel and rub vigorously until most of the skins fall off.  Discard the skins and roughly chop the hazelnuts.  Set aside.

4.    Carefully unwrap the beets and trinm the ends.  Under colod running water, push the beet skins off with your fingers.  Discard the skins.

5.    Thinly slice the beets into 1/4" rounds and arrange 7-12 beet slices on each of 3 plates.

6.    Sprinkle a handful of toasted hazelnuts on top of each plate of beets.  Add a drizzle of balsamic reduction and a drizzle of oil.  Scatter the leaves from 1-2 sprigs thyme all over the beets on each plate and serve.






0 Comments



Leave a Reply.

    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

    Picture

    Archives

    March 2022
    November 2021
    May 2021
    April 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    June 2020
    May 2020
    April 2020
    December 2019
    December 2018
    October 2018
    August 2018
    August 2017
    July 2017
    February 2017
    December 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    April 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    January 2014
    December 2013
    September 2013
    April 2013
    March 2013
    February 2013
    December 2012
    October 2012
    September 2012
    July 2012
    June 2012
    May 2012
    March 2012
    January 2012
    December 2011

    Categories

    All Air Fryer Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Bars Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cacao Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Maple Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pickles Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raisins Raspberry Rice Risotto Roast Rose Salad Salt Sandwich Siracha Slaw Slow Cooker Smoothie Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari Tea The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Tortellini Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Vodka Walnuts Wisconsin Winter Farmer Zombie Zucchini

    RSS Feed

Proudly powered by Weebly