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.
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.
Dice Beets to your desired thickness and place in a bowl.
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.
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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