Beet, feta, mint and hazelnut salad

3/28/25, 8:00 AM

In the salad by chef Flavien Fortuné (Le Jardin à Levens), the beets are marinated or steamed, the hazelnuts roasted.

This recipe from Flavien Fortuné, chef at Le Jardin restaurant in Levens, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4

Preparationtime: 20 min

Cooking time: 1 h 10

Ingredients for Flavien Fortuné 's beet salad

2 large raw beets

2-3 handfuls mesclun

2 lemons

50 g feta cheese

4 sprigs mint

About fifteen hazelnut kernels

3 tbsp. Worcestershire sauce

3 tbsp. olive oil

Salt and pepper

Steps for Flavien Fortuné 's beet salad

Pickled beet: Peel the beet andslicehalf of it with a mandolin. Marinate the beet slices in a mixture of Worcestershire sauce, lemon juice , olive oil, salt and pepper.

Cooked beets: Steam the remaining beets for approx. 40 min.Cutinto small cubes.

Salad:

- Roast the hazelnuts in the oven at 140°C for 30 min, then chop coarsely. Cut the feta cheese into small cubes, chop the mint, zest a lemon and squeeze out the juice.

- Mix the cooked beet with the mint, feta, hazelnuts, lemon zest, mesclun, olive oil, salt and pepper.

Arrange the marinated beet slices in a rosette at the bottom of the plate. In the center, circle the mixture with the cooked beets and sprinkle with crumbled feta, hazelnuts and chopped mint.