Roasted Beet with Goat Cheese Salad

We made it with our Calivirgin Lusty Lemon Olive Oil & Calivinegar Barrel-Aged Balsamic

Course: Salad

Servings: 2-4

Prep Time: 15 min

Cook Time: 1 hour



  • 6 medium beets, scrubbed
  • 6 cup of Arugula
  • 1 avocado sliced
  • 4 oz. goat cheese, crumbled
  • 1/2 cup chopped toasted walnuts


  • 1/2 cup Calivirgin Lusty Lemon Olive Oil
  • 1/4 cup Calivinegar Balsamic Vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  1. Preheat oven to 400°F. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork through the foil to test), about 1 hour. Let sit until cool enough to handle and cut into wedges.
  2. Meanwhile, make vinaigrette: In a jar, shake together Lusty Lemon Olive Oil, Barrel-Aged Balsamic and Dijon until fully combined. Season with salt and pepper.
  3. Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese and walnuts. Toss gently and add more vinaigrette as needed.
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Calivirgin Lusty Lemon Oil


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