Roasted Beet and Olive Salad

This salad also needs to stand at room temp for one hour before serving -- not in estimated prep time. Recipe source: Redbook (June 2010)

• Ready In: 1 hr 15 mins
• Serves: 10

Ingredients

• 6  medium beets, cut off tops of the beets and washed (red and golden)
• 3  tablespoons olive oil
• 3  tablespoons  white balsamic vinegar
• 2  garlic cloves, crushed through a garlic press
• 1  teaspoon kosher salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon allspice, ground
• 1  cup black olives
• 1  orange, slices and then cut into small triangles
• 2  tablespoons mint leaves

Directions

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.