A Spicy Perspective

Fennel Salad with Roasted Beets and Shaved Asparagus

Fresh Fennel Salad with Roasted Beets and Shaved Asparagus RecipeA lovely Fennel Salad with Roasted Beets and Shaved Asparagus drizzled in olive oil… Heaven!

Fennel Salad with Roasted Beets and Shaved Asparagus Recipe

I’m keeping it short and sweet today…

Perfect Fennel Salad with Roasted Beets and Shaved Asparagus Recipe

I adore crisp fennel salad, no matter the variety. Some people pair fennel with citrus segments, others with apples and celery.

Making Fennel Salad with Roasted Beets and Shaved Asparagus Recipe

Easy Fennel Salad with Roasted Beets and Shaved Asparagus Recipe

However, something about the cool anise flavor of fennel against hot roasted beets makes my heart sing!

Crisp Fennel Salad with Roasted Beets and Shaved Asparagus Recipe

Add thin slivers of raw asparagus, rich nutty Asiago, and walnuts, and I am a happy, happy girl.

Simple Fennel Salad with Roasted Beets and Shaved Asparagus Recipe

Drizzle some amazing olive oil over a gorgeous Fennel Salad with Roasted Beets and Shaved Asparagus, and you have a thing of beauty on your hands.

Fennel Salad with Roasted Beets and Shaved Asparagus Recipe
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5 from 1 vote
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Fennel Salad with Roasted Beets and Shaved Asparagus

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Fennel Salad with Roasted Beets and Shaved Asparagus - An amazing fennel salad with bright flavors and earthy olive oil drizzled over the top.
Servings: 6


  • 2 bunches beets (I used gold and red)
  • 2 large fennel bulbs
  • 1 bunch thick asparagus
  • 4 ounces Asiago cheese
  • 1 cup toasted walnuts, broken into pieces
  • 1/2 lemon
  • Olive oil
  • Salt and pepper


  • Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
  • Clean and peel the beets, then slice them into thin rounds. Spread out on the baking sheets. Sprinkle with salt and pepper, then roast for 30 minutes. Meanwhile, core and slice the fennel bulbs thin.
  • Use a veggie peeler to shave thin ribbons of asparagus and Asiago cheese. When ready to serve, stack fennel, beets, asparagus, more beets, Asiago cheese and toasted walnuts onto serving plates. Sprinkle with salt and pepper.
  • Drizzle each plate with a little lemon juice and a generous portion of olive oil.


Serving: 1cup, Calories: 276kcal, Carbohydrates: 19g, Protein: 13g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 12mg, Sodium: 410mg, Potassium: 848mg, Fiber: 7g, Sugar: 7g, Vitamin A: 845IU, Vitamin C: 18.6mg, Calcium: 312mg, Iron: 3.6mg
Course: Salad
Cuisine: American
Author: Sommer Collier

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331 comments on “Fennel Salad with Roasted Beets and Shaved Asparagus”

  1. So good!

  2. Pingback: One French word: déglacer, a French recipe: salade tiède de raie aux câpres | One French Word

  3. Pingback: Roasted Asparagus Salad with Lemon Mascarpone Dressing | Mommie Cooks!

  4. I would like to buy some great crusty bread and dip it into that yummy Theros Olive Oil and eat it that way.

  5. Also, I already follow you on Twitter and Facebook but just pinned this as well. Thanks!

  6. I think I would just dip big chunks of crusty bread in it and eat it with a wedge of feta. Yum!

  7. Open face gluten free whole foods brand light bread toasted, pole caught skipjack tuna, thin sliced tomato, shredded lettuce, shredded carrots, salt THEROS to top it off…

  8. And sure, I can pin it too :)

  9. This olive oil would be for drizzling only! Soup, salad, pizza.

  10. I visit the Santa Monica Farmer market twice every week. We are spoiled with pristine produce. I drizzle great olive oil over all lettuces and vegetables. My fav? Heirloom tomatoes with fresh basil, sea salt and a green olive oil. Perfection!

  11. Nothing like homemade mayo made with a truly great olive oil. YUM.

  12. I would serve homemade wheat bread with olive oil and balsamic vinegar dipping sauce. Yum!

  13. I had already pinned this recipe on Pinterest. :)

  14. I shared the link for this recipe and giveaway on my facebook page.

  15. I like/follow ASP on facebook.

  16. I subscribe to A Spicy Perspective’s emails.

  17. OMG, I would love to make my favorite quinoa salad with this, or a panzanella salad, or just eat it plain with some warm, homemade bread fresh from the oven! Best giveaway ever! Thanks! :)

  18. I shared this on facebook.

  19. I pinned this on Pinterest

  20. Hi, I would love to roast some root vegetables until caramalized and top them with this oil and fresh basil! Yummy.. I followed you on twitter and will tweet this giveaway. Have a good one!

  21. I like you on Facebook too

  22. Olive oil makes a perfect salad dressing for me!

  23. I retweeted your giveaway via @serene_streams

  24. I follow you on Twitter too via @serene_streams

  25. Olive oil is great for making sauces and soups. Also like it to cook chicken with too! :)

  26. I follow you on Twitter too :-)

  27. Love to use Olive Oil for salad dressings as a healthy alternative!

  28. I get the email feed. I would use it drizzled over my favorite antipasto salad and use it drizzled over pasta aglio e olio. What is better than pasta with garlic and oil, especially olive oil that good! It would be a real pleasure to use such great oil.

  29. I am excited about this because I have to go to Summit to get small batch fine olive oil. I already Like on FB.

  30. Spicy Perspective is in my google reader. :)

  31. I follow you on Pinterest

  32. I already follow you on Facebook (as Healthy and Sane)

  33. I already follow you on twitter (@elinaholbrook)

  34. This is more of a summer treat, but I just love raw tomatoes, sprinkled with maldon salt (obsessed!) and olive oil. I also try to have “fancier” dinners at home on Friday nights (unless we are out) and they always start with some fresh bread or rolls and olive oil… just like we would at a restaurant. This olive oil sounds incredible – would love to win some!!

  35. I “liked” and shared on facebook :)

  36. I followed you on twitter :)

  37. I tweeted the recipe and giveaway :)

  38. I pinned you! And followed you on pinterest :)

  39. I like you on facebook :)

  40. And facebook!

  41. I also follow on RSS

  42. I have never come across a great olive oil so I’m excited to make lots of stuff with it. Mainly I’m excited to dip a hunk of crusty bread into it!

  43. Gorgeous! I love fennel anything.

    And I totally agree with the olive oil thing. My friend brought me back the most amazing olive oil from Sardenia, Italy. Life-changing.

  44. I’d use it in mega salads. Also, in herb salads.

  45. I’d dip some crusty bread in the olive oil! Also, I’d use it over fresh green salads.

  46. I follow Spicy Perspective on twitter.

  47. Drizzled over tomatoes and basil!

  48. I follow you on twitter.

  49. I Like you on Facebook.

  50. RSS Feed Subscriber of yours.

  51. Email subscriber of yours.

  52. Just tweeted this!

  53. I would love to make this lovely salad with Theros Olive Oil!

  54. I only use Greek olive oil, but have written to Theros to find out where I can get their’s in France. I’d use it on virtually everything, but especially my roasted bell pepper salad : http://onefrenchword.wordpress.com/2012/01/26/day-26-a-new-french-word-a-new-french-recipe-poivron/

    Have signed up to follow you by email, twitter was already done, and will re tweet this right now!

  55. Following you on Twitter @SpicyPerspectiv


  56. I tweeted about this giveaway: https://twitter.com/#!/attctong/status/167173026637545473


  57. I am your fan on Facebook.


  58. Following A Spicy Perspective by Email.


  59. I love your salad and would love to win the Theros olive oil to drizzle on my salad and for my home-made bread dripping.


  60. I’d love to make a vinaigrette!

  61. Just heard of your blog via twitter :) Love your website! And I’m also following you on pinterest, twitter and facebook. If I won, I’d make pesto…BUCKETS AND BUCKETS OF PESTO! :D Lol, okay, maybe not buckets, but for salads (caprese) pasta, some cooking and even my skin and hair if it’s that awesome (I’m a big fan of fruit, veggie and nut oils for skin and hair…awesome moisturizers).

  62. i would use this olive oil in one of my many new vegan recipes OR for roasting veggies OR for dipping fresh baked bread OR to drizzle on a salad, like the one you made! :)

  63. i follow you via google blog reader (does that count?) :)

  64. I follow your RSS feed

  65. I would love to dip sourdough bread in the oil

  66. Mmmm beets AND fennel. Yum!! I think I would drizzle this olive oil over some vanilla ice cream with a small sprinkling of fleur de sel.

  67. Fresh bread, dipped in the olive oil and balsamic

  68. Wow what a great treasure that olive oil is. I would love to drizzle on tomatoes and dip some grilled garlic bread into it

  69. The olive oil looks lovely. I like seeing food products that look, smell, taste like they’re supposed to and carry the color they were intended to. My Honey is a breakfast burrito fanatic. Each day’s potatoes and veggies begin with olive oil.

  70. Facebook: Mtm Hudson

  71. I look forward to drizzling Theros Olive Oil on my caprese salad.

  72. homemade bread with olive oil for dipping.

  73. What would I make with a gallon of Theros Olive Oil?
    That’s 256 delicious tablespoons!
    The real question is what wouldn’t I make with that much Theros Olive Oil?! I can’t wait to cook with and season my brand new cast iron skillet with this nectar of the Gods if I win. As a college student (and budding foodie) my budget is pinched enough as it is. Winning this much TRUE Olive Oil will be what gets me through the pinch of student loan debt.

  74. I would like to pour Theros olive oil over roasted cauliflower with shaved Parmigiano-Reggiano cheese and a sprinkle of crushed red peppers.

  75. I will make a salad with fresh greens, dried cranberries, nuts, and gorgonzola cheese!

  76. I live how you call for ‘fat’ asparagus…I refer to them the same way, the fat ones and the skinny ones. This year is my year to try and like beets, I’m pinning this to help me on my journey.

  77. I know this is going to sound weird, but I love to finish off a fruit salad with “raw” olive oil. The fruitiness of the oil brings out more in the fruit!

  78. I also follow along on Facebook (Lesley Eats)

  79. I follow you on Twitter: @lesleyeats

  80. I’ll be very honest here–I will drink that olive oil straight! It looks fantastic. YUM.

  81. I follow you on google reader.

  82. Yum! I would probably mix the olive oil with roasted garlic and Parmesan and dip crusty bread into it.

  83. Hello. I found you on Southern Bloggers. I am a new follower! The olive oil sounds wonderful. I would use it it in my Greek salad dressing for sure! Patsy

  84. Wow! I don’t think I’d be able to take the time to make anything. I’d just pour some into a bowl, sprinkle with herbs, and grab some crusty bread for dipping. Dinner is served.

  85. I like you on FB,

  86. I follow on Twitter @GoddessFoodie

  87. I follow via rss feed.

  88. I subscribe via email.

  89. What a beautiful salad! I use olive oil for everything so I might make a dressing with it.

  90. I posted on Pinterest!

  91. I’d love to use this in gazpacho! Olive oil can really change the flavor and texture of the soup, and I’d love to try Theros in it!

  92. I’d love to infuse it with basil and then drizzle that on grilled salmon.

  93. Totally killer giveaway Sommer. I would make a cake with the olive oil for sure. It makes baked goods taste amazing.

  94. Follow you on RSS feed.

  95. Repinned on pinterest

  96. I follow SP on pinterest

  97. I follow SP on FB.

  98. Shared it on FB the split second I saw the words fennel and roasted beets :)

  99. What a beautiful story and amazing giveaway! What would I make!?! Can I just drink it straight? ;) With an entire gallon, I’d have to go through every recipe I’ve found where the finished product was to be topped with a drizzle of delectable olive oil, because I’ve never had an olive oil truly worthy.

  100. Cool giveaway! With all the olive oil, there’s so much to do! Salads, dips, …

  101. I follow A Spicy Perspective on Pinterest

  102. I already follow A Spicy Perspective on Facebook.

  103. I tweeted about the giveaway (and I follow you on Twitter)

  104. I also pinned the beet & fennel salad on PInterest

  105. I would like to make salad dressings with the olive oil and also drizzle it on fresh crusty bread!

  106. Great giveaway!! lovely salad. I think I stalk you everywhere (smile)

  107. Following you on Pinterest.

    amy [at] utry [dot] it

  108. Already following you on Twitter

    amy [at] utry [dot] it

  109. I’m your fan on Facebook.

    amy [at] utry [dot] it

  110. Subscribed to your RSS feed.

    amy [at] utry [dot] it

  111. Wow, I love that gorgeous color of the olive oil…and your salad too. I’ll love to win the Theros Olive Oil to make my Meyer Lemon and Herb Vinaigrette for a warm seafood salad. I think they’ll be perfect together! YUM!

    amy [at] utry [dot] it

  112. I could definitely make excellent use of 3 gallons of olive oil! Most of all, though, I’d love to simply dip some crusty bread into it. :-)

  113. I follow you on facebook (Rust Hawk).

  114. I follow you on twitter @rusthawk.

  115. I subscribe to your RSS feed.

  116. I am subscribed to your email.

  117. I’d use it for my oregano salad dressing and to dip my fresh baked bread into. Also, I use it drizzled over roasted veggies.

  118. I follow you on twitter

  119. I would love to make fresh tomato and mozzarella salad, yummy thanks for the chance to win

  120. I follow you on Pinterest!

  121. Definitely a salad–good olive oil goes a long way when it comes to salad dressing! But this salad is gorgeous–I’ll definitely be trying it!

  122. I am now following you on Twitter.

  123. I am a fan of ASP on Fb (as pão e queijo blog).

  124. I will make italian lemon olive oil cake

  125. I subscribe to your RSS feed.

  126. Yum! Your salad looks delicious. I love using high quality olive oil for dips, hummus, and vinaigrettes.

  127. Dip a nice piece of bread in that olive oil. Your salad looks simply gorgeous!

  128. My father–whose last name is Oliveira!– knows something about olives, his family having been in the business for generations. He waxes poetic about olive oil in the way other connoisseurs describe great wines.

    He tells us that when he was young (1930s and 40s), his father imported olive oil from Europe, but that it was dramatically different from the quality of ones we get today. He describes it as thick, dark green and spicy yet sweet (I suppose it was low acidity..) — much like Theros Olive Oil you introduce to us! I am thrilled to have the opportunity to taste what I thought was gone forever!

    (Aside from drizzling,) my homemade salad dressings will never be the same!

  129. I tweeted about this.

  130. I would love to dip some nice bread in this great sounding oilive oil.

  131. Drizzled over sliced tomatoes and basil… Wish I had some now…!

  132. Would love to make a winter vinaigrette with this delicious olive oil.

  133. would love to use the olive oil in the poppyseed dressing I make, yummy!!

  134. I pinned this post.

  135. I follow you on Pinterest.

  136. I follow you on Twitter.

  137. I am a fan on Facebook.

  138. I subscribe to your emails.

  139. There are so many recipes I could use this olive oil to make. For one this salad because it looks delicious. I would also use it to make my pomegranate vinaigrette. Yummy!!!

  140. Yummy1 I’d make a simple pasta, drizzled with olive oil, a bit of garlic & black pepper. Then maybe topped with some tomato, basil, & mozzarella!! Yum!

  141. I would home-make some focassia bread and use it as a dipping sauce. :)

  142. I follow you on Twitter!

  143. I follow your boards on Pinterest! Love seeing what you pin each day!

  144. Liked your page on Facebook a while back…love seeing your posts when I log on!

  145. I already follow you by email!

  146. I would love to make a little dipping mix for some bread or a vinaigrette for some red lettuce…yum…there’s just so many things!

  147. You’ve combined a few of my favorite things into the most gorgeous of salads :) Well done!

  148. First off gorgeous salad! 2nd, I have never wanted to win a giveaway so bad.

    I would make a Caprese, one of my absolute favorites drizzled in this gorgeous Olive Oil.

  149. I’d use it for bread dipping! Mmmmm!

  150. OMG, I’m always looking for great fruity olive oils that I can afford. Haven’t bought salad dressing in several years; always make my own w/various vinegars and herbs. Also, we now use olive oil w/herbs for dipping bread in place of butter. All these ideas are flowing through my head, drizzling over fresh steamed veggies, pasta, baked potatoes. I could go on and on. Always enjoy your recipes and how diverse they are. Keep up the great work and I hope I win on the bottles. Thank you!

  151. I follow you on twitter. @mclanek.

  152. I subscribe to your rss feed.

  153. I’d use the olive oil in making hummus and homemade rosemary olive oil bread.

  154. and tweeted (@frenchyncarolin)

  155. I follow on facebook

  156. Mozzarella, fresh tomatoes from the garden (I’ll wait a few month), basil, olive oil, salt and pepper.
    That and olive oil with a few herbs to dip some crispy local bread (Hello Simple Bread in West Asheville when the farmer’s market reopens).

    By the way, did they tell you anything about storing the oil. I heard lately that it’s best to keep in the fridge but I’m curious.

    • Dear Cécy,

      First off, I would like to thank you very much for your interest in Theros Olive Oil and A Spicy Perspective. After reading through some posts I noticed your inquiry on the best way to store EVOO when not using it. I have full approval from horticulturists around the country that after the oil has been “cooled” and returns back to its original state that the chemical structure does not retain its original raw form and characteristics. In essence, the molecules which make up the oil are altered through refrigeration, which inherently change the face of the product itself.

      A premium olive oil such as ours does not need to be refrigerated after opening. In fact, it will remain at a high quality level when stored in a cool, dark place for six to twelve months. Our oil should be stored in an air-tight container; simply keeping it in our bottle with the cap tightly secured will do the trick.

      Thanks again for your interest. If you ever have anymore direct questions feel free to reach out to me at the address listed below.

      Niko Theros
      Theros Olive Oil

  157. Backwards, sorry. I’d use it to make mayo and salad dressings.

  158. What a WONDERFUL giveaway! Would love to use this olive oil in my homemade salad dressings (and it would also be great for bread dipping). Thank you.

  159. I pinned it.

  160. I’m following you on Twitter – DucktorWho82

  161. I’m following you on Pinterest – Suzanne Hill.

  162. I subscribe to your RSS feed.

  163. I like you on FB – Suzanne Hill.

  164. I subscribe to your email.

  165. I always end up putting goat cheese or aged cheddar in salads with beets. I like your use of asiago! It’s time for me to get out of that rut ;)

  166. What I would make with Theros Olive Oil is a sweet, smooth, tangy vinaigrette with lime juice, honey and olive oil being the main ingredients. Nice and fresh!!!

  167. My grandmother is from Kalamata. I would make the most delicious sandwich, sliced tomatoes, feta cheese, fresh chopped oregano on thickly sliced ciabatta-broiled with a beautiful drizzle of olive oil.

  168. This recipe looks awesome! Thanks so much for the background on Theros Olive Oil. I’ve never tried it, but I will look for it now. I would love to make Rachel Ray’s Grilled Chicken Paillard with Grilled Red Onion and Asparagus Salad with Theros Olive Oil. Yum!

  169. I tweeted the giveaway.

  170. I’m a Twitter follower

  171. I follow on Pinterest.

  172. I subscribe to RSS on Google reader

  173. I subscribe to the email.

  174. Olive oil and bread :)

  175. I “like’ and follow you on FB

  176. I follow you on email

  177. I’d make homemade hummus and dip crusty bread in the seasoned olive oil while making it!!!

  178. I would love to make Olive Oil Bread! What a wonderful giveaway!

  179. I follow on Pinterest (aroomofmyown)

  180. When I think of fresh, raw olive oil my mind immediately goes to a salad of greens, tomatoes, feta, kalamata olives and toasted bread. All a salad like that needs is olive oil and a squeeze of fresh lemon juice to finish it off. So good!

  181. I follow you on Twitter (roomofmyown)

  182. I like you on Facebook (Amber H)

  183. RSS subscribe via Google reader.

  184. I email subscribe.

  185. I would LOVE to use this to make a big batch of hummus! Thanks so much, so yummy looking.

  186. I follow on Facebook.

  187. mozz and tomato!

  188. I follow on Twitter @megans_madness

  189. I subscribe to the email

  190. I follow on Pinterest (javaaddict)

  191. I follow the RSS feed

  192. tweeted

  193. posted link on FB

  194. follow on FB

  195. I subscribe via Google Reader.

  196. I get your emails.

  197. follow on Pinterst
    Jessie c

  198. I’d use the Theros olive oil drizzled on top of heirloom tomatoes, fresh mozzarella, and fresh basil! YUM!!!!

  199. follow on twitter@tcarolinep

  200. follow you on FB
    Jessie c.

  201. Follow A Spicy Perspective by RSS

  202. oh my. What a giveaway. I could drink olive oil. I know that’s gross, but I really love it that much. If it weren’t for the calories, I really would drink it. I would start by eating some on a slice of toast. Then, as long as the flavor isn’t masked too much, I may venture out into the world of salads, etc.

  203. Follow A Spicy Perspective by Email

  204. Pin it
    Jessie c.

  205. I’d use it making salad and omelette

  206. That salad sounds perfect fort his time of year. I use olive oil in all my salad dressings. Just made some pesto this morning with olive oil too. It’s my main staple oil for everyday cooking.

  207. ….also, on Facebook!

  208. Gorgeous and delicous! Love the flavor combo and it has such a great color pop!

  209. I follow you on email! Woot!

  210. this looks awesome, holy cow!

  211. I’m here for this amazing salad…winning some olive oil would be nice but I’m still happy if just for the salad! GORGEOUS.

  212. Pretty, healthy and delicious. What else can I ask for?

  213. I follow you with Google reader.

  214. Beet salad is a must if I win.

  215. I make a chicken dish that I fry in olive oil…..it’s important to have a good tasting oil for this task or the dish is “off”. I’m in love with Colivita olive oil….I hope to compare the two.

  216. I’d like to make a Orzo and Tomato Salad with Feta Cheese.

  217. Pinned on Pinterest!

  218. Tweeted your giveaway!

  219. Following you on twitter!

  220. Following you on Pinterest!

  221. Subscribed to your RSS!

  222. Got your email subscription!

  223. Wow!! Love that photo, absolutely gorgeous!! I have to make a pesto with that olive oil and enjoy it with some fresh pasta!!

  224. I’d love to make roasted root vegetables along with brusell sprouts and onions, sprinkled with a few herbs. I’ve never seen yellow beets before. Must not grow in Florida

  225. Caprese salad – yum!

  226. This isn’t a cop out answer, but I’d just like to drizzle it all over a salad! I use olive oil every day and there’s nothing better than the intense flavor of good olive oil on a raw salad! :)

  227. I would make a great vinaigrette. I’m sure that would use at least half a gallon!

  228. I “TWEETED” your give-away link @iluvstbernards

  229. I “Shared” this give-away on my Facebook page here: http://www.facebook.com/profile.php?id=1037849374

  230. I “Pinned” about Theros Olive Oil & the give-away on my Pinterest page

  231. I “FOLLOW” Sommer Collier @SpicyPerspectiv on Twitter @iluvstbernards

  232. I follow A Spicy Perspective on Pinterest

  233. I “LIKE” A Spicy Perspective on Facebook

  234. I subscribe to A Spicy Perspective through RSS feed via Google Reader

  235. I subscribe via email to A Spice Perspective (dalee041790@yahoo.com).

  236. I would like to make a great olive oil dipping sauce with this Theros Olive Oil

  237. I follow you on Twitter.

  238. I follow you on Facebook and on RSS and on twitter.

  239. A winter pesto with arugula would be lovely with Theros Olive Oil. A splash with hummus and feta cheese, would also be delightful.

  240. I nearly always make my own vinaigrette. Is that raw enough for you?

  241. so pretty!! my type of recipe! I follow you everywhere :)

  242. Following @spicyperspectiv on Twitter and signed up for email…YAY

  243. I think I would love to try the olive simply drizzled over fresh tomatoes with a few grinds of black pepper and coarse salt. And I’d definitely use it for dipping!

  244. I follow you via RSS feed!

  245. I’d love to make raw protein bars with dates and figs!

  246. I have a recipe for fried artichokes that uses evoo. After reading the recipe, it really sounds more like poaching the artichokes instead of frying. Otherwise, I might like a fresh tomatoe sandwich dressed with some great evoo.

  247. This looks wonderful. I will be making the ‘Man Salad” for the man in my life when I win.

  248. I can’t wait for summer to arrive, it seems like this olive oil would be perfect on a caprese salad

  249. Shared on Facebook.

  250. I follow you on RSS!

  251. Salads for me and soup finishes! :)

  252. I am subscribed to A Spicy Perspective via email.

  253. I “like” A Spicy Perspective on Facebook.

  254. I bet this olive oil would provide a needed burst of freshness drizzled over roasted winter veggies, or to finish butternut squash soup.

  255. Such a beautiful salad, Sommer! And that olive oil looks perfect!

  256. I would use it in a root vegetables slaw: beets, daikon, radishes, & turnips. Add a vinaigrette made with olive oil, lemon juice, agave nectar & a touch of balsamic vinegar & it is set!
    Thank you for the giveaway!

  257. I would love to use this olive oil to make some yummy bruschetta or babaganoush!

  258. I tweeted the giveaway @icywit

  259. I’m thinking this olive oil poured over some melted fontina cheese and garlic – would be great for dipping bread into!

  260. I follow you on Facebook and Twitter!

  261. following A Spicy Perspective

  262. posted on Twitter

  263. posted on Facebook

  264. The olive oil looks amazing! wonderful color. I would like to make a sumptuous salad of mixed greens with beet slices and chevre and drizzle it with a vinaigrette (of course made w/ Theros olive oil).

  265. Ooo! I LOVE olive oil and this one looks amazing! I would love to drizzle over thinly sliced fennel, shaved parm, and segmented oranges with just a dash of sea salt and freshly ground pepper. YUM!

  266. Best giveaway ever! Recipe looks amazing (3 of my favorite foods: beets, fennel, and asparagus). I love having good olive oil for drizzling over homemade hummus.

  267. I’d love to try this on a salad but I make a really crusty bread I’d try dipping first.

  268. I already like the oil without tasting it, since the producer and my son share the same name.
    I would also use it in a salad. Probably something with red cabbage. I love fennel as well.

  269. So…I’d already pinned this before I realized it was an entry! Happy day for me!

  270. Okay, I don’t normally enter other blogger’s giveaways just because I feel like we get so many freebies that prizes should go to someone else. BUT…I just can’t help entering this one! I adore a good olive oil and I’ve never tried this brand. It sounds just lovely. There are so many ways I would use it…just to dip a good bread, drizzled over fresh tomatoes and basil, and I love to finish a dish with a drizzle of high-quality olive oil. YUM!

  271. I follow you on Twitter (@alittlenoshblog)

  272. Just a nice tomato, basil, and mozzarella salad. Simple and delicious.

  273. Follow you on Pinterest!

  274. Follow you on twitter

  275. Your in my RSS feed

  276. OMG..seriously? a WHOLE gallon of olive oil. That is like winning the lottery! I am sure I would use a half gallon of it for dipping my bread into!!!

  277. This salad is lovely! I will definitely be making salad if I win!