Raw Beet and Hazelnut Salad

This raw beet and hazelnut salad is an easy, elegant, healthy side dish that combines thinly shaved beets and all their lovely earthiness, toasted hazelnuts, and sweet apple, all tossed with a light lemon vinaigrette.

A white bowl filled with raw beet and hazelnut salad with a gold spoon beside the bowl.

This easy yet elegant raw beet and hazelnut salad brings together the traditional pairing of earthy beet and nutty hazelnut to really quite lovely effect. Ideal for any time and any occasion. And it’s as simple as can be with minimal effort.–Renee Schettler

Raw Beet and Hazelnut Salad

  • Quick Glance
  • Quick Glance
  • 15 M
  • 15 M
  • Serves 4
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Peel the beets. Using a mandoline or sharp knife, shave or thinly slice the beets and apple into almost paper-thin slices.

In a skillet over medium-low heat, toast the hazelnuts until golden, 1 to 3 minutes. Place on a cutting board and let cool slightly. Then roughly chop the hazelnuts.

Divvy the beet slices, apple slices, and arugula among 4 serving dishes.

In a jar with a lid, combine the ginger, lemon juice, and oils. Screw on the lid and shake vigorously to combine. Taste and adjust the seasoning as needed, adding maple syrup, salt, and pepper, if desired.

Tester tip: You can, of course, simply whisk the vinaigrette ingredients together.

Drizzle the dressing over the salads and, if desired, sprinkle with the chopped hazelnuts and microgreens.

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    *Can I use any type of beet in this salad?

    • Tux variation

      Yes! Can’t find red, yellow, and Chioggia beets? Or simply prefer one or two varieties over another? Go ahead and use whatever beets your heart (or your fridge bin) desires, whether one type or three, using about 10 1/2 ounces (300 g) in total.

    Recipe Testers' Reviews

    Looking to impress at your next gathering? Well then by all means add this elegant salad to your menu. I used golden beets in my salad, a Pink Lady apple, and some mixed microgreens we had on hand from our CSA. The combination of colors was brilliant, as was the crunch of the beets, apples, peppery arugula, and toasted hazelnuts.

    The real zinger was the addition of fresh ginger into the simple vinaigrette; this was unexpected but was a real pop of flavor! The hazelnut oil added a real richness to the otherwise fresh salad. I served this salad alongside some pan-fried rainbow trout and roasted turnips.

    As for the recipe itself, about 10 oz. of beets for me was 4 beets. When I was making my dressing, I just shook it all together in a Mason jar. I liked this option because you got bites of fresh ginger throughout the salad, but I could see it being nice to actually puree it all together in a food processor as well. Dealer's choice, I guess!

    I used 6 red beets and 1 Honeycrisp apple. I didn’t use micro greens. I had never served raw beets and only had them one time before. The earthy flavor and crunchy texture were a perfect addition to this salad. I also really appreciated the lemony ginger dressing. It was very zesty and tart and the ginger added a wonderful spice. Everything blended so well together and because of the various textures the salad “felt heavy “ yet was very light and was a wonderful starter to our meal.


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