Beet, Hazelnut & Crispy Sage Salad from the Savvy Cook
photo by Food.com
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2-3
ingredients
- 3 small beets, thinly sliced
- 3 tablespoons olive oil or 3 tablespoons canola oil
- 6 -10 sage leaves, depending on size
- 2⁄3 cup cooked cannellini (white kidney) or 2/3 cup navy beans, drained and rinsed (white kidney)
- 1oz/30 g hazelnuts
- generous pinch granulated sugar
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1⁄2 lemon, juice of
- salt
directions
- Preheat the oven to 350°F.
- Toss half the sliced beets in 1 teaspoon of the olive or canola oil and a pinch of salt. Spread in a single layer over a baking sheet and bake in the oven ?for 10 minutes, until softened.
- In a small skillet, heat the remaining olive or canola oil over medium heat. Add the sage leaves and cook until crispy, then remove with a slotted spoon and drain on paper towels.
- Keeping the skillet on the heat, add the beans and a pinch of salt and cook until the beans are slightly crisp and beginning to color. Transfer the beans to a bowl.
- Return the skillet to medium heat and add the hazelnuts. Toast for 1 minute, then add the sugar, balsamic vinegar, and a pinch of salt and then stir until thickened and sticky, 2 minutes. Turn off the heat and let cool.
- Add the baked beet and raw beet to the bowl with the beans. Pour in the extra virgin olive oil, lemon juice, and candied hazelnuts and toss together. Transfer to a serving plate and top with the crispy sage.
-
TIPS & SWAPS:
- Replace the hazelnuts with walnuts ?or pumpkin seeds.
- Use an equal quantity of lentils instead of ?the cannellini beans. Refer to the cooking table on page 11 if you need guidance.
- If you can’t find sage, use (unfried) basil ?or thyme instead.
- Recipe courtesy of The Savvy Cook by Izy Hossack. Get the book here: https://www.amazon.com/Savvy-Cook-Izy-Hossack/dp/1784722707.
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RECIPE SUBMITTED BY
Izy Hossack
United Kingdom
www.topwithcinnamon.com
Food blogger & cookbook author ('The Savvy Cook' and 'Top with Cinnamon')