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    You are in: Home / Greek / Roasted Beet and Olive Salad Recipe
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    Roasted Beet and Olive Salad

    Roasted Beet and Olive Salad. Photo by threeovens

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    ellie_'s Note:

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

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    Units: US | Metric


    1. 1
      Heat oven to 400 degrees F.
    2. 2
      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.
    3. 3
      In a large serving bowl whisk together dressing ingredients (oil - allspice) and then add the beets, olives and oranges to the bowl and toss.
    4. 4
      Let marinate one hour at room temperature before serving.
    5. 5
      Add mint and toss again.

    Ratings & Reviews:

    • on July 21, 2013


      I really loved the contrast between the sweetness of the beets and the tartness of the vinaigrette.

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    • on July 19, 2013


      pretty salad i used canned beets ,its cooler that way zwt 9

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    • on April 30, 2011


      Very nice tasting salad, even though I did leave out the mint! I really do love the taste of beets & in this salad the combo of flavors is especially satisfying! Definitely a keeper of a recipe! Thanks for sharing it! [Made & reviewed as a THANK YOU for tagging in PRMR during the recent Tic-Tac-Toe event]

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Beet and Olive Salad

    Serving Size: 1 (62 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 72.2
    Calories from Fat 50
    Total Fat 5.5 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 296.6 mg
    Total Carbohydrate 5.7 g
    Dietary Fiber 1.4 g
    Sugars 3.6 g
    Protein 0.8 g

    The following items or measurements are not included:

    white balsamic vinegar

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