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Organic Roasted Beet Salad
Ingredients
Cooked Beets ( 2-3 )
Large Avocado ( 1 )
Naval Orange ( 1 )
Balsamic Vinegar of Modena PGI
Evoo
Handful mint leaves ( 1 )
Sea salt
Freshly grated horseradish
Method
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After cooking, organic beets are chopped into big chunks and set aside
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When an order is placed 11⁄2 cups of beets are tossed with 2 tablespoons of aged Balsamic Vinegar of Modena PGI and 3 tablespoons of extra virgin olive oil, seasoned with salt and pepper and placed in the center of the plate
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The beets are topped with 1⁄4 of a sliced avocado, 5-7 supremes of navel orange and a sprinkling of mint chiffonade
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At pick up the salad is showered with fresh-grated horseradish, then a ring of Balsamic Vinegar of Modena PGI and olive oil is drizzled around the salad to finish

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