05/28/2026
You’ll want to SAVE THIS for your recipe box! 🗳️ Yesterday we posted about some of our amazing produce we have in store now… and so we wanted to bring you a delicious recipe for a delicious Beet Salad 🥗 !
Beet (or Baby Beet) Salad
2 # Beets (assorted or all the same - similar sizes or cut to be same size)
1 T. Olive Oil
5 C. Arugula or Baby Spinach
2/3 Soft Cheese - crumbled (Feta, Goat, Burrata, Gorgonzola)
2/3 C. Walnuts - toasted and chopped
Tangy Vinaigrette Dressing:
1/3 C. Olive Oil
2 T. Balsamic Vinegar
2 T. Dijon Mustard
2 T. Honey (or Maple Syrup for an Autumn vibe)
1 t. Kosher Salt (adjusted to taste)
1/2 t. Ground Black Pepper (adjusted to taste)
Directions:
Preheat oven to 400 degrees F. Trim tops of Beets and wash. Arrange whole Baby Beets or cut Beets in a single layer in a shallow baking pan. Drizzle with 1 T. Olive Oil and gently toss to coat. Cover with aluminum foil. Roast covered until Beets are fork tender, approximately 40 minutes.
Meanwhile:
Vinaigrette: Combine all Vinaigrette ingredients in a mason jar or a container with a tight fitting lid. Shake vigorously to combine. Adjust Salt and Pepper to taste if necessary. Set aside.
Toasting Walnuts:
Coarsely chop Walnuts. Place a skillet on the stovetop over medium-high heat. When skillet is hot, add the walnuts in an even layer. After 1 minute, use a spatula to stir. Continue to stir every 30 seconds or so until Walnuts are fragrant and a deeper shade of brown. Watch them closely as they can go from toasted to burned very quickly. Once toasted, remove from heat and transfer to a plate or bowl to cool.
When Beets are fork tender, remove from oven. Let cool in the covered pan on a wire rack for 30 minutes. Peel Beets and halve lengthwise. (You can slice if you prefer)
To Serve:
Arrange the Arugula/Baby Spinach on a serving platter or in several individual plates. Top with Beets, Soft Cheese of choice and toasted Walnuts. Dress with Tangy Vinaigrette Dressing.
