The Spicy Olive’s Roasted Beet Salad

Beets are so delicious when they are roasted in olive oil, especially our Blood Orange olive oil. Roasting them in the Blood Orange olive oil brings out the natural sweetness of the beets!

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The Spicy Olive's Roasted Beet Salad
The Spicy Olive's Roasted Beet Salad
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Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
  • 1&1/2 pounds beets fresh
  • 8 ounces chevre (fresh goat cheese)
  • 6 cups baby arugula or fresh mixed greens
  • 1 cup Pecans toasted
  • 1/4 cup The Spicy Olive's A-Premium white balsamic vinegar + 2 Tablespoons
  • 1 tbsp The Spicy Olive's Champagne & Roasted Garlic or a grainy good quality mustard
  • Pepper to taste
  • 1/3 cup The SPicy Olive's Ultra Premium extra virgin olive oil + 2 Tablespoons
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
  • 1&1/2 pounds beets fresh
  • 8 ounces chevre (fresh goat cheese)
  • 6 cups baby arugula or fresh mixed greens
  • 1 cup Pecans toasted
  • 1/4 cup The Spicy Olive's A-Premium white balsamic vinegar + 2 Tablespoons
  • 1 tbsp The Spicy Olive's Champagne & Roasted Garlic or a grainy good quality mustard
  • Pepper to taste
  • 1/3 cup The SPicy Olive's Ultra Premium extra virgin olive oil + 2 Tablespoons
The Spicy Olive's Roasted Beet Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Recipe Notes

Preheat oven to 400 degrees. Trim the beets and wrap in a foil packet and drizzle with 1 Tablespoon water before sealing. Roast for 1 hour or until tender when pierced with a knife. Once the beets are cool, peel them by rubbing the skins off with a paper towel. Cut the peeled beets into 1 inch pieces and toss with 2 Tablespoons of both the white balsamic vinegar and olive oil and set aside.

In a medium sized bowl,  whisk together the remaining white balsamic with the mustard until well combined.