Recipe: Roasted Beet Salad - Shawano Stock Market


Recipe: Roasted Beet Salad

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!


  • 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


    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.


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