ROASTED BEET AND OLIVE SALAD

Roasted Beet and Olive Salad image

This salad also needs to stand at room temp for one hour before serving -- not in estimated prep time. Recipe source: Redbook (June 2010)

Provided by ellie_

Categories Vegetable

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 10

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Ingredients

6 medium beets, cut off tops of the beets and washed (red and golden)
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
2 garlic cloves, crushed through a garlic press
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon allspice, ground
1 cup black olives
1 orange, slices and then cut into small triangles
2 tablespoons mint leaves

Steps:

Heat oven to 400 degrees F.
Wrap beets separately in foil and then roast them for 1 hour until tender. Cool to room temperature and then peel the beets and cut them into 3/4 inch pieces.
In a large serving bowl whisk together dressing ingredients (oil - allspice) and then add the beets, olives and oranges to the bowl and toss.
Let marinate one hour at room temperature before serving.
Add mint and toss again.

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