Roasted beet and olive salad with orange and mint

From Redbook

Yield: 10 servings
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  • 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


  1. 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. 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.
May 2010

This recipe is a personal recipe added by moeatslight and has not been tested or endorsed by MyRecipes.

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