Roasted Beet Salad
One of my favorite go to salads that is SO EASY to make but seems so “fancy.” The perfect side to any dish, for any occasion!
Ingredients
- Roasted Beets:
- 3 medium beets
- Garlic Extra Virgin Olive Oil
- Rosemary Extra Virgin Olive Oil
- 1 tbsp water
- 1 tsp Freshly ground black pepper
- 1 tsp Himalayan Sea Salt
- Salad:
- 2 cups arugula
- 2 2oz burrata ball
- 2 Tbsp dried cranberries
- 2 Tbsp pistachios, crushed
- Freshly ground black pepper, to taste
- Himalayan Sea Salt, to taste
- Madagascar Black Pepper Extra Virgin Olive Oil
- Black Mission Fig Dark Balsamic Vinegar
Directions
To roast the beets, preheat oven to 350F. Set the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the Garlic Extra Virgin Olive Oil and Rosemary Extra Virgin Olive Oil; sprinkle with Himalayan Sea Salt, freshly ground black pepper and a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife (45 to 50 minutes). When done, remove the beets from the aluminum foil and set aside until cool enough to handle. Using a paper towel, rub the skins from the beets. Cut the peeled beets into bite-size cubes.
To assemble the salad, place 1 cup arugula in a bowl. Top with 1/2 cup cubed roasted beets, 1 Tbsp dried cranberries, 1 Tbsp crushed pistachios, and a burrata ball. Sprinkle with freshly ground black pepper, Himalayan Sea Salt and a drizzle of our Madagascar Black Pepper Olive Oil and Black Mission Fig Dark Balsamic Vinegar.
Enjoy!
