Beet Carpaccio Salad with Toasted Hazelnuts
Ingredients
- 1 1/2 pounds roasted beets
- 2 cups microgreens
- 4 ounces goat cheese crumbled
- 1/4 cup chopped toasted hazelnuts
- 2 tablespoons Filippo Berio Classic Balsamic Glaze
- 1/4 teaspoon flaked sea salt
- 1/4 teaspoon cracked pepper
Instructions
- Heat oven to 400° F.
- Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
- Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.