Roasted Beet Salad with Orange Basil Vinagrette


3 medium beets

1 tbsp olive oil

salt & pepper to taste

2 tbsp balsamic vinegar

3 tbsp chopped fresh basil

2 tbsp olive oil

1/4 tsp white truffle oil (optional)


  • Peel and chop the beets into bite sized pieces (I find it best to wear rubber gloves so that my fingers don't get stained!)
  • Toss with 1 tbsp of the olive oil, salt and pepper. Spread on a baking sheet and roast in a 400F oven for approximately 35-40 minutes, until tender. Let cool.
  • Grate the rind of the orange into a fine zest. Segment the orange without membrane or pith and place in a bowl with the cooled beets.
  • Whisk the zest, balsamic vinegar, and basil together in a small bowl. Drizzle 2 tbsp olive oil and truffle oil (if using), and whisk to combine salt and pepper to taste.
  • Pour over the beets and oranges. 
  • Optional garnish with basil leaves and additional zest.