<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=620304315942993&amp;ev=PageView&amp;noscript=1">

6 min read

Beet Salad

Who knew salad could be so good!

TIME: 1 H  15 MINS | 3-4 SERVINGS

FEATURING
Picual Extra Virgin Olive Oil
White Balsamic Vinegar

BUY IT NOW
MORE RECIPES
Featured Image

Ingredients


1/4 cup Picual EVOO

2 beets

2 large handfuls of arugula

Crumbled goat cheese

Fresh, chopped oregano

Chopped walnuts

White balsamic vinegar

Lemon juice

Salt and pepper

Preparation


STEP 1
Preheat your oven to 375°F.

STEP 2
Drizzle beets with olive oil and wrap in foil and roast for 30 min to 1 hour.

STEP 3
Allow beets to cool, then peel and chop into cubes.

STEP 4
Add beets, goat cheese, oregano, and walnuts to a serving bowl containing arugula.

STEP 5
Drizzle with olive oil, white balsamic vinegar, and lemon juice.

STEP 6
Serve and enjoy!

Try It Yourself


Extra Virgin Olive Oil infused with dried chives. Use this oil to add a burst of fresh herb flavor to your dishes!

BUY IT NOW

Show us what you made! Follow & tag us on social media to show us your Olive Press-assisted creation.

From drinks, to appetizers, to dessert - The Olive Press has a recipe for everything in between.

MORE RECIPES