Roasted Beet and Olive Salad

"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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photo by LucyS-D photo by LucyS-D
photo by LucyS-D
photo by Dienia B. photo by Dienia B.
Ready In:
1hr 15mins
Ingredients:
10
Serves:
10
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ingredients

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directions

  • 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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Reviews

  1. I really loved the contrast between the sweetness of the beets and the tartness of the vinaigrette.
     
  2. pretty salad i used canned beets ,its cooler that way zwt 9
     
  3. 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]
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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