Roasted Beet Salad With Olives and Feta

"This recipe originates from Ms. Paula H. Deen, a true-blue southern Steel Magnolia. Isn't she the absolute best? What a great recipe for a picnic or potluck!"
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
Ready In:
25mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Spray a broiler pan with non-stick cooking spray.
  • Toss the beets with the garlic and 1 teaspoon olive oil and arrange in a single layer on the broiler pan.
  • Broil on high for approximately 10 to 15 minutes, turning every 2 or 3 minutes until the edges of the beets start to brown.
  • Remove the beets from the oven and cool to room temperature.
  • Toss the beets with the remaining ingredients and serve.

Questions & Replies

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Reviews

  1. mammafishy
    WOW this will go down as one of my favorites!! I just made 1/2 a batch to see if I would like it and then went back and made another 1/2 batch just because I about ate the whole thing the first time around. I already had boiled my beets earlier in the week, so I started by slicing them and adding the oil/vinegar mixture. I love roasted beets so I know this would only add to the flavor, so will for sure do that the next time I make this. All I had on hand was 'Seasoned Rice Vinegar' with roasted garlic but I thought this would help replace the first step of roasting the beets with the garlic. Delish!! Thanks for posting!!
     
  2. FrenchBunny
    This just didn't work for us I am sad to say. I love all the ingredients a lot but all together it wasn't good. Also I found it didn't look very appetizing. We did eat what was on our plates but I won't be making it again. And I usually like Paula Deen's recipes. But thanks anyways Mercy for sharing.
     
  3. incdeb
    Beets, feta, olives - i was intrigued but uncertain how this flavour combination would come together - it was great! Now, I confess I made several alterations. I had to use boiled beets (I'd already made them before i found the recipe), and I unfortunately didn't have any dill. I also chose to limit the amount of cheese and cut the dressing WAAAAY back (to about 1-2 tbsp each oil and vinegar) - which made it a delicious AND lower-cal side dish.
     
  4. rosslare
    Truly delicious, this one! Love the combination! The dill went well with it, as we were having this with fish. Otherwise I would try different herbs like thyme, rosemary etc, accordingly. I also used balsamic vinegar instead of rice wine vinegar, because I don't have the latter and because balsamic is just so good with beets.
     
  5. sugarpea
    The taste of this salad was worth the fuss of broiling and turning the beets for 15 minutes. It would never have occurred to me to combine beets and olives-they work nicely together. Dh liked this even more than i did and I ate ALL of mine.
     
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Tweaks

  1. mammafishy
    WOW this will go down as one of my favorites!! I just made 1/2 a batch to see if I would like it and then went back and made another 1/2 batch just because I about ate the whole thing the first time around. I already had boiled my beets earlier in the week, so I started by slicing them and adding the oil/vinegar mixture. I love roasted beets so I know this would only add to the flavor, so will for sure do that the next time I make this. All I had on hand was 'Seasoned Rice Vinegar' with roasted garlic but I thought this would help replace the first step of roasting the beets with the garlic. Delish!! Thanks for posting!!
     
  2. rosslare
    Truly delicious, this one! Love the combination! The dill went well with it, as we were having this with fish. Otherwise I would try different herbs like thyme, rosemary etc, accordingly. I also used balsamic vinegar instead of rice wine vinegar, because I don't have the latter and because balsamic is just so good with beets.
     

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