Beet, Orange and Black Olive Salad

By Jennifer

Beet, Orange and Black Olive Salad

Adapted from Plenty by Yotam Ottolenghi

  • 1 bunch beets
  • 2 oranges
  • mix of soft lettuces, i.e. Boston lettuce, baby red chicory, etc., washed and dried
  • 5 TBS Greek black olives (the drier, wrinkly kind, not Kalamata)
  • 3 TBS olive oil
  • 1 1/2 TBS red wine vinegar
  • salt and black pepper

Beets ready to roast

Trim beets, place on foil, add a splash of water, and seal with foil.

Beets roasted and tender

Roast in a 400 degree oven for 45 – 60 minutes, until a knife can be easily inserted.

Beets peeled and sliced

When cool, rub off the skins and slice into quarters or eighths, depending on the size of the beets.

Remove the pits from the olives by either using your hands to tear them in half, or using the side of knife to push down on the olive until the pit is extruded.

In a large bowl toss together the beets, greens, oranges, oil, vinegar, salt and pepper, and serve.

Beet, Orange and Black Olive Salad

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