Easy Fall Salad!

As the summer weather phases out and fall weather begins to make subtle (and very much welcomed!) appearances, our minds race with the culinary possibilities that await! Delicious and offbeat root vegetables grace dishes as well as fresh local fall fruits. Our fall menu debuted on September 20th and here are just a few of the items showcased from our local vendors: 

  • Plums + Grapes (Mountain Meadows)

  • Beets + Autumn Squash (A Place of the Heart Farm)

  • Chanterelle Mushrooms (Mossy Creek Mushrooms)

  • Kale and Swiss Chard (Ridgetop Hydroponic Farms)

  • Okra (Zavel Family Farm)

Last month our monthly newsletter gave a sneak peek into the dishes in the works for the fall menu. This month, we decided to bring an Oliver Royale original fall salad recipe to the blog! It’s hard to pick a favorite ingredient on this list - but if we had to pick, beets are the ingredient we’re spotlighting. High in immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese - this vegetable is essential for healthy nerve and muscle function as well as your bones, liver, kidneys, and pancreas. Another fun fact about beets is that it contains the B vitamin folate, which helps reduce the risk of birth for expecting mamas! 

So pack up the family and hit your local farmers market! This not so fancy and easy fall salad recipe will be on repeat all of fall.  


Oliver Royale Easy Fall Salad


  • 1 medium red beet 

  • 1 head radicchio lettuce 

  • 4 oz blue cheese 

  • 1 cup of your favorite candied nut 

  • ¼ cup of your favorite balsamic or honey vinaigrette 

  • 2 oz raisins 

  • 2 tablespoon whole grain mustard 


Preheat oven to 325 degrees

Cut both ends off of the beet and wrap it in aluminum foil, making  sure to cover it completely. Bake the wrapped beet in the oven at 325 degrees for approximately 45 minutes or until soft to touch when squeezed. Once it feels soft to the touch, unwrap and gently rub the skin off with a towel (be careful, it can get messy). Once peeled, chop the beet up into ½ inch to 1 inch sized pieces with a knife and reserve for later. 

Cut the radicchio in half and remove the center. Chop the the outer leaves and reserve. 

In a bowl, toss the radicchio, beets, blue cheese, nuts, raisins, whole grain mustard  and enough vinaigrette to coat everything well. Plate up in a serving bowl and enjoy!



Sondra Richardson