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Roasted Beets & Blueberries with Fennel Arugala Salad

November 20, 2019

Roasted Beets & Blueberries with Fennel Arugala Salad

Ingredients:

 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. 


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