Layered Beet Salad with Roasted Hazelnuts and Citrus Vinaigrette
Tender beetroot slices, creamy goat cheese, and zesty orange are stacked to create a delicious and visually stunning layered salad. Drizzled with a tangy citrus vinaigrette, and garnished with roasted hazelnuts, this salad harmonises sweet, savoury, and tangy notes.
How long will it take?
2 hours
What’s the serving size?
Serves 4
What do I need?
- 1 ½ kg beetroot, washed and trimmed
- 4 oranges, peeled
- 250 g goat cheese
- 150 g roasted hazelnut kernels
For the Citrus Vinaigrette
- 1 small shallot, peeled and minced
- 1 clove garlic, minced
- ½ cup freshly squeezed orange juice
- Zest of ½ orange
- 2 tbsp white wine vinegar
- Pinch of salt
- Pinch of freshly ground black pepper
- ½ tsp Dijon mustard
- ½ cup olive oil
How do I make it?
- Preheat oven to 200C.
- Wrap each beetroot in aluminium foil and bake for 1 to 1 ½ hours, depending on their size. When a skewer inserted easily slides through the beets, they are ready. Remove from the oven, remove foil and set aside to cool before peeling.
- Cut beets into ½ centimetre thick slices, then use a cookie cutter to cut each slice into a perfect round. Set aside.
- Cut oranges into ½ centimetre thick slices. Set aside.
- Make the Vinaigrette by adding shallot, garlic, orange juice, orange zest, white wine vinegar, salt, pepper and mustard to a food processor and blitz to combine. Slowly drizzle in olive oil. Transfer to a jug or jar.
- Make stacks with the beets, oranges and goat cheese by laying down a piece of orange on a firm, flat surface, then spread with goat cheese and top with a round of beetroot. Repeat these layers twice more, then use a sharp knife to cut each stack into 4 wedges. Arrange stacks on serving plates, then drizzle with Citrus Vinaigrette and scatter with hazelnuts.
