Roasted Beets & Blueberries with Fennel Arugala Salad

Ingredients:

• 8 Medium sized beets (tops removed and scrubbed)
• ½ cup North Conway Oil Oil Company Blueberry Balsamic
• ½ cup North Conway Olive Oil Company Blood Orange Olive Oil
• Kosher salt to taste
• Fresh ground black pepper to taste
• 1 fresh fennel bulb (sliced)
• 1 pint fresh or frozen strawberries (sliced)
• 6 oz baby Arugula

 Directions:

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.

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