New Leaf - Spiralized Beet And Brussels Salad With Hazelnuts
Prepare a stunning and flavorful dish with this beet and Brussels sprouts salad. Drizzle with luxurious hazelnut oil & sherry vinegar for a tangy finish.
Ingredients
- 3 medium or 2 large beets, cut into noodles using a spiralizer - we used the 3mm blade
- 2 tablespoons avocado oil, divided
- 3 cups Brussels sprouts, shredded
- 1/4 cup toasted hazelnuts, roughly chopped
- Hazelnut oil for finishing
- Sherry vinegar (may sub balsamic) for finishing
- salt and pepper
- chevre or almond/cashew ricotta for topping
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