Fustini's Oils and Vinegars
Roasted Beet Salad

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Roasted Beet Salad


Submitted by Chef Sam Brickman
Prep Time20 min Cook Time60 min Total Time80 min Servings4 Gluten Free

Ingredients


Directions

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



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