• ¼ c hazelnuts, coarsely chopped
  • 3 beets, peeled and quartered
  • 7 tbsp olive oil, divided
  • 1 small onion or shallot, thinly sliced
  • 6 tbsp balsamic vinegar
  • ½ tsp fresh rosemary or thyme
  • 3 c romaine lettuce, torn
  • 3 c kale, torn
  • ½ c fresh blueberries
  1. 1. Start by toasting the hazelnuts. Preheat the oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Roast for 8 to 10 minutes, or until lightly toasted, stirring once to toast evenly. Cool nuts slightly, then rub with a clean kitchen towel to remove the loose skins.
  2. 2. Increase the oven to 425°F. In a 15×10×1-inch baking pan, toss beet wedges with 1 tablespoon of the olive oil. Cover with foil and roast for 10 minutes. Remove foil, toss with the onions, and roast, uncovered, for 20 minutes more or until the beets are tender.
  3. 3. To make the dressing, add 2 of the roasted beet wedges to a blender. Add the balsamic vinegar, rosemary, and remaining 6 tablespoons of olive oil. Blend until very smooth.
  4. 4. To serve, divide the romaine and kale among four serving plates. Top with the remaining roasted beets, blueberries, and hazelnuts. Drizzle evenly with dressing.