Roasted Beet and Orange Salad with Chocolate Hazelnut Vinaigrette
Combine roasted beets, arugula, radicchio mixture, oranges and hazelnuts and dress with a vinaigrette to make a salad you’re sure to fall in love with.
Cook time: (X) min | Prep time: (X) min | Serves: (X) | Yields: (X)
Ingredients: (For the salad)
- 2 red beets, medium
- 2 navel oranges
- 6 ounces of arugula
- 1 head of radicchio, roughly chopped
- ¼ cup of hazelnuts, toasted and chopped
Ingredients: (For the dressings)
- 1 shallot, minced
- 1 tsp. of brown sugar
- 1 ounce of orange juice, from the fresh orange
- ½ ounce of champagne vinegar
- 1 Tbsp. of HERSHEY’S® Syrup
- 3 ounces of blended oil
- 1 ½ ounces of hazelnut oil
- 1 Tbsp. of basil
- Salt and pepper to taste
Directions: (for the salad)
- Wash the beets, cut off both ends and place in bowl. Add oil, salt and pepper.
- Lay beets on a baking sheet and roast at 400 degrees for 35-40 minutes.
- Segment the orange and reserve juice for the vinaigrette.
- Rough chop the radicchio and mix with arugula
Directions: (for the dressing)
- Combine blended oil and hazelnut oil in a small container. Set aside.
- Combine shallots, brown sugar, orange juice, vinegar and HERSHEY’S Syrup in a bowl. Mix well
- Slowly add oils to above mixture while whisking. Continue to whisk until fully incorporated.
- Add basil, salt and pepper, and mix well.
- Taste and adjust seasoning, if necessary.
Combine the arugula and radicchio mixture, oranges, hazelnuts and beets together in a bowl. Dress with the vinaigrette and serve.
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