Beet Salad

Who knew salad could be so good!

Made with these products from The Olive Press:

Picual Extra Virgin Olive Oil

White Balsamic Vinegar


  • 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


  • Preheat your oven to 375°F.
  • Drizzle beets with olive oil and wrap in foil and roast for 30 min to 1 hour.
  • Allow beets to cool, then peel and chop into cubes
  • Add beets, goat cheese, oregano, and walnuts to a serving bowl containing arugula.
  • Drizzle with olive oil, white balsamic vinegar, and lemon juice.
  • Serve and enjoy!