Fustini's Oils and Vinegars
Roasted Beet Salad

Add To Favorites

Roasted Beet Salad


This recipe does not have any reviews yet   be the first to write one

Roasted Beet Salad

Submitted by Chef Sam Brickman

Prep Time20 min Cook Time60 min Total Time80 min Servings4 Gluten Free



Step 1. 

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.

Step 2. 

Remove from oven and let cool before using a tea towel to wipe off skin and chop into wedges

Step 3. 

Combine the beet wedges with the orange segments, walnuts, shallots, arugula, blood orange oil, walnut oil, and espresso bean balsamic. Toss to combine

Step 4. 

On each plate, spread ¼ Cup of ricotta and top with tossed salad

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More