Roasted Beet Haricot Vert Salad with Hazelnut Vinaigrette
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A salad with depth, texture, and soul 💜
This isn’t one of those forgettable side salads quietly sitting at the edge of the table. 😉 Roasted beets bring sweetness and depth, while the hazelnut vinaigrette adds a rich, toasty finish that makes everything feel layered and intentional. Creamy goat cheese softens the edges, the haricot vert keeps it fresh, and the whole thing tastes like something you’d linger over with good bread and even better company. 🌿
Roasted Beet Haricot Vert Salad with Hazelnut Vinaigrette
Yield: 4 to 6 servings
Roasted Beets:
1-1/2 pounds ruby beets, scrubbed, tops trimmed to 1-inch lengths
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
Salad:
1/2 pound haricot vert or green beans, trimmed and blanched
1/3 cup white wine or Champagne vinegar
1 medium shallot, peeled and finely minced
1 teaspoon Dijon mustard
3 ounces extra-virgin olive oil
3 ounces hazelnut oil
1/4 cup chopped hazelnuts, toasted
5 ounces spring salad mix, washed and dried
4 ounces plain or herbed fresh goat cheese, crumbled
To roast beets, preheat oven to 425-degrees F and place a rack in the center. Arrange beets in the center of a large sheet of heavy-duty aluminum foil and gather sides of foil around beets. Drizzle beets with olive oil and vinegar. Season well with salt and pepper. Enclose beets with foil to seal completely and place on a rimmed baking sheet. Roast in preheated oven until beets are tender when pierced with a paring knife, about 60 to 75 minutes. Remove baking sheet from oven and allow beets to cool slightly. Carefully pour off remaining cooking liquid and reserve.
Cover hands with disposable gloves and remove beet skins by rubbing with hands or paper towels. Place peeled beets on a plastic stain proof cutting board and trim tops and root ends. Slice beets into 1/2-inch wide wedges, transfer to a large plate, and set aside.
To make vinaigrette, whisk together vinegar, shallot, 1/4 cup reserved beet liquid, and mustard in a medium mixing bowl to blend. While whisking vigorously, slowly drizzle both oils into the vinegar mixture. Stir in toasted hazelnuts, taste, and adjust seasoning with salt and pepper. Set aside. To serve, place spring greens and blanched haricot vert in a large salad bowl and season lightly with salt and pepper. Dress with enough vinaigrette to coat the greens and save any remaining vinaigrette for another use. Divide the dressed greens between 4 serving plates, top with beet wedges and goat cheese crumbles. Serve immediately.
Chef Stacy Tip: This salad is so good, it will convert beets haters. Their sweet and earthy flavor complements the nuttiness of the vinaigrette so well! Make sure to save the liquid that collects in the foil since you’ll whisk it into the vinaigrette for a dash of dramatic color and flavor. Enjoy!
Equipment List:
oven
rimmed baking sheet
salad pump spinner with bowl
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