Recipe: roasted beet salad with stracciatella and hazelnuts

With her book Saladebijbel, Welmoed Benzoel wants to put an end to the salad’s boring image once and for all. Nothing boring or old-fashioned: salads come in all shapes and sizes and can be truly exciting, as Welmoed proves with 230 (!) different recipes. The book includes breakfast salads and a Snickers salad for those with a sweet tooth. So there’s nothing boring about it! As a big fan of beets, the recipe for roasted beet salad is my personal favorite.

How to make roasted beet salad with stracciatella and hazelnuts

• Preheat the oven to 200 °C.
• Place two sheets of aluminum foil crosswise on top of each other. Place 3 beets on them and drizzle with 1 tablespoon of apple cider vinegar and 1 tablespoon of olive oil. Sprinkle with sea salt flakes and fold tightly closed. Repeat with the remaining beets.
• Place the packets in the oven and roast for 1 hour, until the beets are completely tender.
• Spread the stracciatella over a plate. Peel the beets and cut them into wedges. Place the beets on the stracciatella.
• Pour the juices from the packets, the remaining apple cider vinegar and the remaining olive oil over the beets.
• Garnish with the hazelnuts, tarragon and some sea salt flakes.