Roasted Beets, Hazelnuts and Fresh Mozzarella With Honey Bacon Vinaigrette
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6 servings
This vibrant, sweet and savory salad is finished with toasted nuts and creamy fresh mozzarella.
Pair with California White Blend or Pinot Noir.
Ingredients
- 3 (8-ounce/225g) beets, any color, stems and ends removed
- Extra virgin olive oil (for coating beets)
- 4 slices thick bacon, cooked until crispy and thinly sliced, bacon fat reserved
- 2 tablespoons (30ml) extra virgin olive oil
- 2 tablespoons (30ml) balsamic vinegar
- 2 tablespoons (30ml) minced shallots
- 2 tablespoons (30ml) honey
- ¼ teaspoons (1.25ml) sea salt
- ¼ teaspoons (1.25ml) freshly ground black pepper
- 24 small fresh mozzarella balls
- 6 handfuls mixed greens
- ½ cup (55g) whole roasted hazelnuts, skins rubbed off, roughly chopped
Directions
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1
Preheat oven to 375° F (190° C)
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2
Coat the beets with olive oil and place on a baking sheet.
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3
Roast in the pre-heated oven for 50 minutes or until tender when pierced with a knife. Let cool and scrape off the skin.
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4
Cut each beet into eight wedges.
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5
In a large bowl, whisk 3 tablespoons (45ml) of the reserved bacon fat (remelted if necessary), measured olive oil, vinegar, shallots, honey, salt, and pepper. Fold in the beets, bacon pieces, mozzarella and mixed greens.
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6
To serve. Divide the salad among six plates and sprinkle with hazelnuts.
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7
Vegetarian option: Omit the bacon and substitute hazelnut oil for the melted bacon fat.
