Skip to Content

We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19). 

Click here to read our message to our community.

  • Prep
    20 min
  • Total
    60 min
  • Servings

Roasted Beet and Bocconcini Salad


  • 4 large red or yellow beets, cleaned
  • 5 mL (1 tsp) olive oil
  • 4 eggs
  • 2 handfuls arugula
  • 2 containers (8 balls) Saputo Bocconcini cheese
  • 60 mL (¼ cup) walnuts, chopped
  • Fresh basil
  • Orange zest

For the dressing

  • 60 mL (¼ cup) extra-virgin olive oil
  • 30 mL (2 tbsp) red wine vinegar
  • 5 mL (1 tsp) Dijon mustard
  • 1 clove garlic, minced
  • Sea salt and ground black pepper


  1. Preheat the oven to 200 °C (400 °F). Line a cookie sheet with aluminum foil. Peel the beets, then place on aluminum foil and coat with olive oil. Lift the corners of the aluminum foil to form a pouch. Add 30 mL (2 tbsp) water and seal. Roast beets in oven for 45-60 minutes, or until soft. Let cool at room temperature.
  2. Place the eggs in a small saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce to low and let simmer for 4 minutes. Remove eggs from stove and plunge into a bowl of ice water until completely cold. Dry shells, then peel eggs.
  3. Put all dressing ingredients into a sealed container and shake vigorously.
  4. Chop the beets into large cubes or quarters. Place the arugula in a large serving dish (or individual dishes), then add beets, eggs (cut in half), Bocconcini balls torn into large pieces, walnuts, fresh basil and orange zest. Dress, season with salt and pepper and serve.