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_

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 10

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.

*** Explore more Roasted Beet And Olive Salad Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #salads #vegetables #greek #oven #european #vegetarian #dietary #equipment #4-hours-or-less