Jul 13 2026
Restaurants›Bottiglia Cucina & Enoteca›Beet Salad Recipe

Beet Salad Recipe

Inspired by Bottiglia Cucina & Enoteca
Time1h 15m
Serves4

Roasted golden and red beets, crumbled goat cheese, aged modena balsamic saba, assorted vegetable veloutés

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Ingredients

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Salad Base

Toppings

Vegetable Veloutés

Method

Preparation of Beets

  1. 1

    Roast the Beets

    Preheat the oven to 400°F (200°C). Wash and scrub the golden and red beets thoroughly. Wrap each beet individually in aluminum foil and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 45-60 minutes, or until tender when pierced with a fork.

  2. 2

    Cool and Peel the Beets

    Once the beets are tender, remove them from the oven and let them cool for about 15 minutes. Carefully unwrap the foil and peel the skins off the beets using your hands or a paper towel. Cut the roasted beets into bite-sized cubes.

Assembly of Salad

  1. 3

    Combine Ingredients

    In a large mixing bowl, add the roasted beet cubes. Crumble the goat cheese on top of the beets. Drizzle the aged Modena balsamic saba over the salad.

  2. 4

    Add Veloutés

    In small serving bowls, pour the carrot, pea, and asparagus veloutés. These will be served as dipping sauces next to the beet salad.

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