Roasted Beet and Feta Cheese Salad with Salami
Uncured Genoa Salami

Uncured Genoa Salami

Subtlety is always in season with our Genoa salami. It’s made with select pork, blended with mild spices and marinated in red wine – giving it a milder, softer flavor than our traditional dry and hard salami.

Uncured Genoa Salami

Uncured Genoa Salami

Subtlety is always in season with our Genoa salami. It’s made with select pork, blended with mild spices and marinated in red wine – giving it a milder, softer flavor than our traditional dry and hard salami.

Roasted Beet and Feta Cheese Salad with Salami

Servings: 4

Course: Salad


Ingredients

1 lb beets
2 tbsp olive oil
1 tbsp chopped fresh thyme
1 tsp chopped fresh rosemary
1/2 tsp salt
1 pkg (4 oz) Fiorucci 100% Natural Uncured Genoa Salami, sliced
1/2 cup crumbled feta cheese, crumbled
1/3 cup chopped toasted walnuts
3 tbsp chopped fresh chives
2 tbsp chopped fresh basil

Balsamic Vinaigrette:
1/4 cup olive oil
5 tsp balsamic vinegar
1 tbsp lemon juice
1 tsp honey
1/2 tsp Dijon mustard
Pinch of salt
Pinch of pepper

Directions

1. Preheat oven to 400°F. Place beets in large saucepan; pour in enough water to cover. Bring to boil; cook for 45 to 50 minutes or until almost tender. Remove from water; let stand until cool enough to handle. Using paper towel, rub beets to remove skin.

2. Cut beets into wedges; toss with olive oil, thyme, rosemary and salt. Arrange on baking sheet; bake for 25 to 30 minutes or until tender. Let cool completely.

3. Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, honey, Dijon mustard, salt and pepper.

4. Toss together beets, vinaigrette, salami, feta cheese, walnuts, chives and basil.

Tip: Beets can be tossed with vinaigrette up to 3 days in advance. Refrigerate until needed and toss with salami, cheese, walnuts, chives and basil before serving.