Beet, Hazelnut & Crispy Sage Salad From The Savvy Cook - cooking recipe

Ingredients

3 small beets, thinly sliced
3 tablespoons olive oil or 3 tablespoons canola oil
6 -10 sage leaves, depending on size
2/3 cup cooked cannellini (white kidney) or 2/3 cup navy beans, drained and rinsed (white kidney)
1oz/30 g hazelnuts
generous pinch granulated sugar
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 lemon, juice of
salt

Preparation

Preheat the oven to 350\u00b0F.
Toss half the sliced beets in 1 teaspoon of the olive or canola oil and a pinch of salt. Spread in a single layer over a baking sheet and bake in the oven ?for 10 minutes, until softened.
In a small skillet, heat the remaining olive or canola oil over medium heat. Add the sage leaves and cook until crispy, then remove with a slotted spoon and drain on paper towels.
Keeping the skillet on the heat, add the beans and a pinch of salt and cook until the beans are slightly crisp and beginning to color. Transfer the beans to a bowl.
Return the skillet to medium heat and add the hazelnuts. Toast for 1 minute, then add the sugar, balsamic vinegar, and a pinch of salt and then stir until thickened and sticky, 2 minutes. Turn off the heat and let cool.
Add the baked beet and raw beet to the bowl with the beans. Pour in the extra virgin olive oil, lemon juice, and candied hazelnuts and toss together. Transfer to a serving plate and top with the crispy sage.
TIPS & SWAPS:
Replace the hazelnuts with walnuts ?or pumpkin seeds.
Use an equal quantity of lentils instead of ?the cannellini beans. Refer to the cooking table on page 11 if you need guidance.
If you can't find sage, use (unfried) basil ?or thyme instead.
Recipe courtesy of The Savvy Cook by Izy Hossack. Get the book here: https://www.amazon.com/Savvy-Cook-Izy-Hossack/dp/1784722707.