Roasted Beet and Olive Salad

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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 Nutrition


  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.
Most Helpful

I really loved the contrast between the sweetness of the beets and the tartness of the vinaigrette.

threeovens July 21, 2013

pretty salad i used canned beets ,its cooler that way zwt 9

Dienia B. July 19, 2013

Very nice tasting salad, even though I did leave out the mint! I really do love the taste of beets & in this salad the combo of flavors is especially satisfying! Definitely a keeper of a recipe! Thanks for sharing it! [Made & reviewed as a THANK YOU for tagging in PRMR during the recent Tic-Tac-Toe event]

Sydney Mike April 30, 2011