My friend came back from L.A. and she invited me for dinner yesterday. Since we both enjoy good food and the pleasures of cooking, and have been spending more time together in a kitchen than anywhere else, I was thrilled to go. As usual there was good food, wine and great company, but this salad blew us all away. It’s originally from Travis Lett’s cookbook Gjelina. I recreated it today, but without avocado and with aceto instead of sherry vinegar.
- 4 medium bettroots
- 3 oranges
- 100 g of hazelnut
- 1 clove of garlic
- aceto balsamico
- salt, pepper
- Preheat the oven to 180 Celsius degrees. Wash the beets well, put them in a tray along with 2 tblspoons of olive oil some salt and pepper. Bake for 40 minutes until soft and slightly caramelized.
- Peel them and dice. Season with 2 tblspoons of aceto, olive oil, one chopped up clove of garlic, salt and pepper. Stir well and let it rest for 5 minutes.
- Then season with juice of one squeezed orange. Peel and tear up the remaining two and mix with the beets.
- Add the toasted, chooped up hazelnuts and decorate with couple of mint leaves. Drizzle with some aceto and serve.