Beet Carpaccio Salad with Toasted Hazelnuts

Prep Time: 10 min

Cook Time: N/A

Total Time: 10 min

Servings: 4


  • 1 1/2 lb roasted beets, peeled
  • 2 cups microgreens
  • 4 oz goat cheese, crumbled
  • 1/4 cup chopped toasted hazelnuts
  • 2 tbsp Filippo Berio Classic Balsamic Glaze
  • 1/4 tsp flaked sea salt
  • 1/4 tsp cracked pepper


    • 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.


    • To roast beets: Drizzle washed, unpeeled beets with 1 tbsp olive oil. Wrap in foil and roast in 400°F oven for 1 1/2 hours (depending on size of beets) or until fork- tender. Let cool and peel.
    • Toast hazelnuts in single layer on baking sheet in 350°F oven for 7 to 10 minutes or until fragrant, toasted and skins are blistered. While still warm, rub in towel to remove skins.
    • Toasted hazelnuts add a pleasant, nutty crunch to this delicate beet salad.