Roasted Beet and Olive Salad
photo by LucyS-D
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 6 medium beets, cut off tops of the beets and washed (red and golden)
- 44.37 ml olive oil
- 44.37 ml white balsamic vinegar
- 2 garlic cloves, crushed through a garlic press
- 4.92 ml kosher salt
- 2.46 ml pepper
- 2.46 ml allspice, ground
- 236.59 ml black olives
- 1 orange, slices and then cut into small triangles
- 29.58 ml mint leaves
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
-
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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<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>