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Beet salad

Recipe by:Executive Chef Aron Schwartz
Marriott Marquis San Diego Marina, San Diego


  • 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
  • Salad
    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

Califonia Bountiful