Beet Salad with Truffle Honey

October 07, 2015


Heat oven to 325°. Spread salt in the bottom of a small baking dish. Arrange beets on top and cover tightly with aluminum foil. Roast until tender when pierced with a knife, about 1½ hours. Let cool enough to handle and then peel. Cut into wedges or thinly slice.

Combine sherry vinegar, mustard, brown sugar, shallot, and garlic in a small bowl. Season with salt and pepper. Slowly add oil, whisking constantly, until emulsified.

Toss mixed greens with enough dressing to moisten. Arrange dressed greens on a plate, add beets and top with goat cheese, candied nuts, and baby arugula. Just before serving, drizzle salad with Truffle Honey.

For the Truffle Honey: Blend ¼ cup orange blossom honey with 1 tablespoon white truffle oil.


  • 4 large beets (2 golden, 2 red), scrubbed and stem ends trimmed
  • 1 cup rock salt
  • ¼ cup sherry vinegar
  • 1½ teaspoons Dijon mustard
  • 1½ teaspoons brown sugar
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • Salt and pepper
  • ½ cup extra virgin olive oil or vegetable oil
  • 6 cups mixed greens
  • 4 ounces goat cheese, crumbled
  • ½ cup candied walnuts or pecans
  • 2 cups baby arugula
  • Truffle Honey
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