Califonia Bountiful
Side Dish

Beet salad

This beet salad highlights seasonal fare and gets depth from aged goat cheese. Citrus options include pixie tangerine, and cara cara and blood oranges. The hazelnuts lend an earthy undertone that balances nicely with the beet.

Executive Chef Aron Schwartz
Marriott Marquis San Diego Marina, San Diego

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Roasted beets
3 medium beets (about 1 1/2 lb. or 1 bunch)
1 tbsp. olive oil
Salt and freshly ground black pepper, to taste

12 segments of mix seasonal citrus
1/4 cup wild arugula
2 tbsp. crushed, toasted hazelnuts
1 to 2 tbsp. sherry vinegar
1 to 2 tbsp. hazelnut oil
Salt and freshly ground black pepper, to taste
1 tbsp. shaved aged goat cheese


To roast beets: Preheat oven to 375 degrees and arrange a rack in the middle. Rinse beets and trim off any leafy tops. Wrap completely in aluminum foil and place in oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from oven and let cool. When beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers. Slice beets, drizzle with oil and season with salt and pepper.

To make salad: Place beets, citrus, arugula and hazelnuts in a bowl and toss together. Add vinegar and hazelnut oil and season with salt and pepper to taste. Place on plate and finish with shaved goat cheese.

Serves 6

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