Roasted Beets & Blueberries with Fennel Arugala Salad

Roasted Beets & Blueberries with Fennel Arugala Salad

Earthy roasted beets meet bright berries in this vibrant salad, all tied together with a peppery bed of arugula. Roasting the beets with our blueberry balsamic and blood orange olive oil concentrates their sweetness into something deep, jammy, and jewel-toned.

Ingredient Spotlight. Our Wild Blueberry Dark Balsamic brings a lush, fruity sweetness that clings to the roasted beets, while our Blood Orange Olive Oil adds a fragrant citrus brightness and a silky finish.

Ingredients

Instructions

  1. In a sauce pan, bring water and beets to a simmer for about 1 hour or until you can insert a knife in gently or until they are tender. Remove from water, let them cool until the beets are easy to handle. Pell the skin off by hand or use a sharp knife.
  2. Dice Beets to your desired thickness and place in a bowl.
  3. Add all ingredients except the Arugala and mix well. Pour into a sheet pan and roast in the oven at 375 for 30 to 40 minutes. Let cool and chill for 1 to 2 hours.
  4. Just before serving add baby Arugala and toss gently.

Chef's Notes

  • Simmer the beets until a knife slides in easily before roasting. Tender beets soak up the balsamic and oil far better than firm ones.
  • Add the arugula only at the very end and toss gently, so the delicate leaves stay crisp and don't wilt into the warm beets.

Make It Yours

  • Finish the plated salad with a crumble of goat cheese or feta and a handful of toasted walnuts for creamy, crunchy contrast.
  • Swap the sliced fennel for shaved celery or thinly sliced red onion if you prefer a sharper bite.

Allergens: None of the major allergens.

This recipe was created by Chef Richard Cavallo for North Conway Olive Oil Company.

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