Chippendales and Chef-endale make roasted beet salad

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Roasted Beet Salad with Hazelnut Brittle
Makes four servings


  • Four striped beets
  • 1/3 cup hazelnut brittle (recipe below)
  • 4 cups fresh arugula
  • Salt & pepper to taste
  • 1/3 cup olive oil
  • 1 tsp. sugar
  • 3 Tbsp. white balsamic vinegar
  • 6 oz. goat cheese
  • 1/3 cup pecan pieces

Preheat oven to 350 degrees F. Lightly oil or spray a baking sheet before placing the beets in one layer on the sheet. Roast for about an hour.  Cool the beets until you can handle them before peeling (they will peel easier while still warm) then cut into quarters. Blend the olive oil, sugar, balsamic vinegar – then salt and pepper to taste.  Toss the arugula with the dressing. Begin layering the salad with the arugula, then beets, followed by goat cheese, hazelnut brittle and pecans.


Recipe for easy hazelnut brittle


  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 2 Tbsps. butter
  • 2 1/2 cups roasted unsalted hazelnuts, sliced thinly
  •  1/2 tsp. salt
  • ¼ tsp. baking soda
  • Three drops of vanilla
  • Kitchen thermometer


Place a large pan over medium heat. Blend sugar, water and corn syrup, stirring constantly until it boils. As soon as it begins to boil, add butter and stir until mixed. Cook until the temperature reaches 260 degrees F without stirring then add the hazelnuts. Continue cooking until the temperature reaches 300 degrees F before stirring in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out to cool for at least an hour. Break up into pieces. Use about 1/3 cup in the above recipe, storing the remainder in a tightly covered container.

 Note: For timing, preheat your oven to 350 degrees. Then start preparing the hazelnut brittle. Immediately upon pouring the brittle mixture onto the baking sheet, start roasting the beets. While the beets are roasting, blend the dressing mixture.