Bresaola, Arugula & Roast Baby Beet Salad

10 INGREDIENTS • 9 STEPS • 1HR 30MINS

Bresaola, Arugula & Roast Baby Beet Salad

This delicious salad made up of our Highland Beef Bresaola, crunchy arugula, roasted baby beet, crunchy toasted walnuts and creamy goat's cheese, will definitely become one of your favorite go-to dishes.
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This delicious salad made up of our Highland Beef Bresaola, crunchy arugula, roasted baby beet, crunchy toasted walnuts and creamy goat's cheese, will definitely become one of your favorite go-to dishes.
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Carnivore Club
Carnivore Club the world’s first curated cured meat of the month club featuring artisans from around the world.
https://www.carnivoreclub.co/

1HR 30MINS

Total Time

Ingredients

Servings
2
us / metric
Baby Beet
1 2/3 cups
Baby Beets
Arugula
3 handfuls
Arugula
Bresaola
8 slices
Bresaola
Goat Cheese
1/3 cup
Goat Cheese
Walnut
1/3 cup
Walnut, toasted
Extra-Virgin Olive Oil
1 splash
Extra-Virgin Olive Oil
Aged Balsamic Vinegar
1 splash
Aged Balsamic Vinegar
Microgreens
4 Tbsp
Microgreens
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
557
Fat
28.8 g
Protein
41.7 g
Carbs
14.7 g
Love This Recipe?
author_avatar
Carnivore Club
Carnivore Club the world’s first curated cured meat of the month club featuring artisans from around the world.
https://www.carnivoreclub.co/

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C). Wash and trim Baby Beets (1 2/3 cups) and place on a piece of aluminum foil.
step 2
Gather the sides of the foil and bring together to form a sealed parcel. Place in the oven and roast for 1 hour.
step 3
Remove beets from the oven and allow to cool for a few minutes. Carefully peel with your fingers and cut into quarters.
step 4
Place Arugula (3 handfuls) on a large plate.
step 5
Top with quartered roast baby beets.
step 6
Top with Bresaola (8 slices).
step 7
Dot with pieces of Goat Cheese (1/3 cup).
step 8
Top with Walnut (1/3 cup).
step 9
Drizzle with Extra-Virgin Olive Oil (1 splash) and Aged Balsamic Vinegar (1 splash). Season with Sea Salt (to taste) and Ground Black Pepper (to taste) and finish off with a sprinkle of Microgreens (4 Tbsp). Serve and enjoy!
step 9 Drizzle with Extra-Virgin Olive Oil (1 splash) and Aged Balsamic Vinegar (1 splash). Season with Sea Salt (to taste) and Ground Black Pepper (to taste) and finish off with a sprinkle of Microgreens (4 Tbsp). Serve and enjoy!

Tags

Appetizers
Gluten-Free
Beef
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Quick & Easy
Italian
Salad
Vegetables
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