Beet Swiss chard and hazelnut salad

Ingredients

• 950 ml Swiss chard, raw, washed, stems removed
• 3 pcs Beetroots, peeled, cubed
• 1 tbsp Olive oil
• 1 1/2 tbsp Balsamic vinegar
• 1 1/2 tbsp Fresh orange juice
• 120 ml Whole hazelnuts
• 1/4 tsp Black pepper, ground

Method

1. Heat oven to 180C.
2. Line a baking sheet with aluminum foil.
3. Toss the cubed beets with olive oil and black pepper.
4. Spread the beets on a baking sheet.
5. Roast for 30 minutes.
6. In a meantime, heat non-stick skillet over medium heat.
7. Add the hazelnuts and cook until toasted and fragrant.
8. Toss the warm beets with chard, balsamic vinegar, orange juice, and hazelnuts.
9. Serve.