Roasted beet and olive salad with orange and mint |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Ingredients:
2 pound(s) about 6 medium beets (red and golden) without tops, rinsed |
3 tablespoon(s) extra virgin olive oil |
2 tablespoon(s) fresh mint leaves |
1/2 teaspoon(s) freshly ground black pepper |
2 clove(s) garlic, crushed through press |
1/4 teaspoon(s) ground allspice |
1 navel orange, thinly sliced, slices cut into small triangles |
1 cup(s) oil-cured black olives |
1 teaspoon(s) salt |
3 tablespoon(s) white balsamic vinegar |
Directions:
1. Heat oven to 400 degrees F. Wrap red and golden beets separately in foil packets. Roast 1 hour or until tender. Cool to room temperature. Peel beets; cut into 3/4-inch dice.
2. In a large serving bowl, whisk oil, vinegar, garlic, salt, pepper, and allspice; add beets, olives, and orange triangles. Gently toss. Let marinate at room temperature for 1 hour before serving. Stir in mint before serving.
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