Roasted Beet and Olive Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This salad also needs to stand at room temp for one hour before serving - not in estimated prep time. Recipe source: Redbook (June 2010) 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 |
Directions:
1. Heat oven to 400 degrees F.
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. 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. Let marinate one hour at room temperature before serving.
5. Add mint and toss again.
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