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Golden Beet Salad with Aged Garlic Truffle

Golden beets, tender greens, and bright citrus topped with our Aged Garlic Truffle for a salad that feels fresh, elegant, and just a little indulgent. Earthy, vibrant, and full of contrast.

4

Serves:

Prep:

15 minutes

Cook:

​

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Ingredients

  • 2 medium golden beets, roasted and peeled

  • 1 blood orange or cara cara orange, peeled and sectioned

  • 1 cucumber, ribboned

  • 2 cups baby greens or arugula

  • 4 oz Aged Garlic Truffle, shaved or broken into pieces

  • 2 tbsp chopped toasted hazelnuts

  • 1 tbsp chopped chives

Dressing

  • 2 tbsp olive oil

  • 1 tbsp orange juice

  • 1 tsp lemon juice

  • 1 tsp maple syrup

  • 1/4 tsp flaky salt

  • Black pepper to taste


Instructions

  1. Slice the roasted beets into thin rounds.  Slightly overlap 5 slices in a line, roll them up in a cylinder and cut in half to form 2 rosettes.

  2. Arrange greens on a platter, then tuck orange sections, beet rosettes and cucumber ribbons in amongst the greens.

  3. Add Aged Garlic Truffle pieces evenly across the salad.

  4. Whisk together olive oil, orange juice, lemon juice, maple syrup, salt, and pepper.

  5. Spoon the dressing lightly over the salad.

  6. Finish with hazelnuts and chives

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