Seared Feta Salad with Beets, Hazelnuts & Oregano Vinaigrette by Laura Lea
Seared feta with beets, hazelnuts, and oregano vinaigrette—delicious and packed with nutrients to help you feel better!
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Cooking tools:
- Blender
- Skillet
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Paper towel
- Stove
- Spatula
- Chef's knife
- Cutting board
- Serving bowl
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1 cup Hazelnut
- 1 Egg
- 15 oz Feta Cheese
- .25 cup Panko Bread Crumbs
- .25 tsp Red Pepper Flakes
- .25 tsp Onion Powder
- 2 Tbsp Avocado Oil
- .75 cup Apricots, Dried
- 8 oz Beets, Pre-Cooked
- 4 oz Arugula
- .333 cup Lemon Juice
- .5 cup Extra Virgin Olive Oil
- 2 Tbsp Honey
- 1 1/2 tsp Coarse-Dijon Mustard - Noble Made
- 1 tsp White Miso Paste
- 2 cloves Garlic
- dried oregano
- Oregano Essential Oil, Food-Grade
- .25 tsp Salt
- pinch Black Pepper
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