Thursday, July 21, 2011

Grilled Beet Salad with Chevre and Toasted Hazelnuts - July 15, 2011

This meal utilized some baby beets that Nick and I had grilled the same night as the burgers and placed in the fridge to chill for a couple of days. We peeled them right before using them in this salad, which also included a bed of saute greens, some creamy chevre cheese and a pile of toasted hazelnuts. It was simple and very flavorful with the combination of the mustard greens, earthy beets, chevre and the richness of the toasted hazelnuts. We added a simple dressing of olive oil and balsamic vinegar.

Appliances used: gas grill, toaster oven
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