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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)
  1. Wash the beets, cut off both ends and place in bowl. Add oil, salt and pepper.
  2. Lay beets on a baking sheet and roast at 400 degrees for 35-40 minutes.
  3. Segment the orange and reserve juice for the vinaigrette.
  4. Rough chop the radicchio and mix with arugula
Directions: (for the dressing)
  1. Combine blended oil and hazelnut oil in a small container. Set aside.
  2. Combine shallots, brown sugar, orange juice, vinegar and HERSHEY’S Syrup in a bowl. Mix well
  3. Slowly add oils to above mixture while whisking. Continue to whisk until fully incorporated.
  4. Add basil, salt and pepper, and mix well.
  5. 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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