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    You are in: Home / Recipes / Beet, Orange, and Black Olive Salad Recipe
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    Beet, Orange, and Black Olive Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Zeldaz's Note:

    Adapted from a recipe in "Plenty", by Yotam Ottolenghi. Will serve two as a vegetarian main course salad, or four as a side salad. A sprinkle of crumbled feta or similar cheese on top is also delicious.

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    Units: US | Metric


    1. 1
      Cover beets with cold water in a pot, bring to boil, cook 1 to 2 hours, depending upon size, until they are easily pierced by a knife or metal skewer. Let beets cool in the water, then drain them and peel them. Cut each beet into wedges about 1 inch wide and place them in a mixing bowl.
    2. 2
      Cut the oranges into supremes by cutting off the tops and bases, then cutting down the sides, following the natural curve, to remove the peel and pith. I find a boning knife works best for this. Over a small bowl, remove the segments by slicing between the membranes. Add the segments and any captured juice to the bowl of beet wedges.
    3. 3
      Coarsely chop the radicchio into one-inch pieces and add to the bowl of beets. Add remaining ingredients and toss. Taste, adjust seasoning, serve.

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    Nutritional Facts for Beet, Orange, and Black Olive Salad

    Serving Size: 1 (165 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 333.7
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 2.3 g
    Cholesterol 0.0 mg
    Sodium 266.2 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 6.9 g
    Sugars 23.0 g
    Protein 3.9 g

    The following items or measurements are not included:


    orange flower water

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