Blood Orange olive oil ·
Espresso balsamic ·
Gluten Free ·
Salads ·
SELECT Medium olive oil ·
Vegetables ·
Walnut oil ·
Roasted Beet Salad
Roasted Beet Salad
Submitted by Chef Sam Brickman
20 minutes
60 minutes
Salads
Ingredients
- 1 pound beets
- 2 tablespoon Fustini's Medium SELECT olive oil
- 1 tablespoon salt
- 1 orange, peeled and cut into wedges
- ¼ cup chopped walnuts
- 1 tablespoon minced shallot
- 1 cup baby arugula
- 1 tablespoon Fustini's Blood Orange olive oil
- 1 teaspoon Fustini's Walnut oil
- 1 tablespoon Fustini's Espresso Bean balsamic
- 1 cup ricotta cheese
Directions
- In a large bowl, toss beets with single varietal,oil, and salt. Wrap in tin foil and roast in a 375°, oven until tender, about an hour depending on size.
- Remove from oven and let cool before using a tea towel to wipe off skin and chop into wedges
- Combine the beet wedges with the orange segments, walnuts, shallots, arugula, blood orange oil, walnut oil, and espresso bean balsamic. Toss to combine
- On each plate, spread ¼, Cup of ricotta and top with tossed salad
Leave a comment