Warm Beet Salad with Hazelnuts

Category: Lunch

75 mins



1/2 lb (250 g) red beets
1/2 lb (250 g) golden beets
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) Oasis Orange Juice
1 tbsp (15 mL) white wine vinegar
1 tbsp (15 mL) finely chopped shallot
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
5 oz (150 g) baby arugula
1/2 cup (125 mL) crumbled goat cheese
1/3 cup (75 mL) chopped toasted hazelnuts


  1. Preheat oven to 425°F (220°C). Wrap beets in foil and place in baking pan; bake for 60 to 70 minutes or until fork-tender. Let cool until easy to handle but still warm; peel and slice thinly.
  2. Arrange beets decoratively on large platter. Whisk together olive oil, Oasis Orange Juice, vinegar, shallot, mustard, salt and pepper; drizzle half over beets.
  3. Toss remaining dressing with arugula; arrange in mound over beets in centre of platter. Sprinkle with goat cheese and hazelnuts.

Always handle yellow beets before handling red beets to prevent transferring colour. Also, keep hands clean by wearing rubber gloves while peeling beets.