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Beet, Hazelnut & Crispy Sage Salad from the Savvy Cook

Beet, Hazelnut & Crispy Sage Salad from the Savvy Cook created by Food.com

Text excerpted from THE SAVVY COOK © 2017 by Izy Hossack. Reproduced by permission of Mitchell Beazley. All rights reserved. <br><br> This is a salad for embracing the fall. The ingredients seem to be made for each other with their earthy flavors. I love to combine both raw and cooked thinly sliced beets because the textures are so different but complement each other so well. If you manage to find some pretty Chioggia beets (those “candy stripe” ones), this is a great way to display their ?stunning interiors.

Ready In:
30mins
Serves:
Units:

ingredients

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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@Izy Hossack
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@Izy Hossack
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"Text excerpted from THE SAVVY COOK © 2017 by Izy Hossack. Reproduced by permission of Mitchell Beazley. All rights reserved. <br><br> This is a salad for embracing the fall. The ingredients seem to be made for each other with their earthy flavors. I love to combine both raw and cooked thinly sliced beets because the textures are so different but complement each other so well. If you manage to find some pretty Chioggia beets (those “candy stripe” ones), this is a great way to display their ?stunning interiors."
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  1. Food.com
    Beet, Hazelnut & Crispy Sage Salad from the Savvy Cook Created by Food.com
    Reply
  2. Food.com
    Beet, Hazelnut & Crispy Sage Salad from the Savvy Cook Created by Food.com
    Reply
  3. Food.com
    Beet, Hazelnut & Crispy Sage Salad from the Savvy Cook Created by Food.com
    Reply
  4. Izy Hossack
    Text excerpted from THE SAVVY COOK © 2017 by Izy Hossack. Reproduced by permission of Mitchell Beazley. All rights reserved. <br><br> This is a salad for embracing the fall. The ingredients seem to be made for each other with their earthy flavors. I love to combine both raw and cooked thinly sliced beets because the textures are so different but complement each other so well. If you manage to find some pretty Chioggia beets (those “candy stripe” ones), this is a great way to display their ?stunning interiors.
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