Beet Salad with Hazelnuts

Beet Salad with Hazelnuts
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Beets are marinated in a simple orange vinaigrette, tossed with baby arugula and topped with fresh chévre and toasted hazelnuts for a satisfying salad.


  • 2 Tbsp. fresh squeezed orange juice
  • 1 Tbsp. red wine vinegar
  • 2 tsp. shallot, finely chopped
  • 1 tsp. tarragon, chopped
  • ½ tsp. orange zest
  • ½ tsp. Dijon mustard
  • ⅛ tsp. salt
  • ⅛ tsp. ground black pepper
  • ½ cup olive oil
  • 16 oz. cooked and peeled beets, cut into ¼” slices
  • 10 oz. arugula
  • 6 oz. fresh chévre log, cut into 12 medallions
  • ½ cup toasted hazelnuts, coarsely chopped


  1. To make the vinaigrette, stir together juice, vinegar, shallot, tarragon, orange zest, mustard, salt and pepper. Slowly add the olive oil while whisking constantly until well combined. Add sliced beets.
  2. To serve, top arugula with marinated beets. Finish with chévre and toasted hazelnuts. Refrigerate leftovers.


Cooked and peeled beets are readily available in the produce section of the grocery store.

Marinated beets can be stored in the refrigerator for up to 1 week.

Seek out a locally produced fresh chévre or goat cheese to further elevate the salad.

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