Filippo Berio
Appetizers like Beet Carpaccio Salad With Toasted Hazelnuts provide aesthetic appeal and taste to tide appetites.
Beet Carpaccio Salad With Toasted Hazelnuts
Prep time: 10 min
Servings: 4
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
Directions
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.
(article courtesy of Family Features and Filippo Berio)