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To toast and peel the hazelnuts for this recipe, preheat the oven to 400F. Spread the hazelnuts on a cake pan. Toast the nuts for 6 to 8 minutes, or until the skins crack. Remove them from the oven, and cool for about 10 minutes. Rub the hazelnuts in a kitchen towel to loosen the skins. Pick the nuts out of the towel, and discard the bits of skin.
Preheat the oven to 400F.
Wrap the beets in foil, and bake for 45 minutes to 1 hour, or until very tender when poked with a skewer or thin paring knife. Remove from the oven, let beets cool and slip off the skins with a paring knife. Dice the beets, and set them aside.
To make the Vinaigrette: Put all the vinaigrette ingredients into a blender, and purée until smooth.
To assemble the Spicy Greens Salad: In a large bowl, toss the beets and greens with the vinaigrette. Divide the salad equally among 4 plates. Top with the figs, sprinkle with the hazelnuts and serve.
- Calories 330
- Carbohydrate Content 26 g
- Cholesterol Content 15 mg
- Fat Content 24 g
- Fiber Content 6 g
- Protein Content 7 g
- Saturated Fat Content 5 g
- Sodium Content 280 mg
- Sugar Content 17 g