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.
This recipe was created by Chef Richard Cavallo for North Conway Olive Oil Company.
This simple and delightful salad combines the sweetness of strawberries with the aromatic basil olive oil, creating a perfect balance of flavors that's ideal for a summer meal. Enjoy as a starter or a light main course!
Indulge in the comforting flavors of our Wild Mushroom & Sage Infused Chicken Pot Pie, a hearty and satisfying dish perfect for cozy family dinners or entertaining guests. This classic recipe combines tender chunks of chicken, vibrant vegetables, and aromatic herbs, all enveloped in a rich and creamy sauce infused with the earthy notes of our Mushroom-Sage Infused Olive Oil. Topped with fluffy buttermilk biscuits, each bite is a delightful blend of savory and buttery goodness. Whether enjoyed as a weeknight meal or a special occasion treat, this pot pie is sure to warm hearts and fill bellies with its irresistible flavors. Gather around the table and savor the comforting taste of home-cooked goodness with every spoonful of this delectable dish.
