A little while back I came across a recipe containing beets, kalamata olives, and orange segments. I can see where many would think this is a weird combination but it’s right up my alley. The earthiness of the beets, saltiness of the olives, with the freshness of an orange – I couldn’t get enough of it. I also added in pea shoots and a marinated artichoke I bought from an olive bar. My final ingredient was goat cheese but for some reason I wasn’t inspired and left it out. I served this over a bed of lightly dressed local greens with half an avocado. As you can see in the pictures I used both a red and golden beet. I left the red beet in large chunks and diced the golden, roasting them in separate dishes. Since red beets turns everything bright pink I didn’t marinate the golden beet in the salad but instead topped each plate right before serving.
Beet & Olive Salad
- – red beets
- – golden beets
- – olives, I used kalamata and green
- – large valencia orange, segments cut out
- – pea shoots, chopped into 1 inch pieces
- – marinated artichoke, chopped
- – olive oil
- – fresh lemon juice
- – s&p
- – goat cheese (optional)
- – bed of greens
- – balsamic vinegar
- – avocado
- Roast beets. The easiest way is to coat beets lightly with olive oil, wrap each individually in foil, and bake in a 375 degree oven 45-60 minutes. Let cool 10 minutes, peel, and chop. I instead peeled and chopped the beets first, coated them in olive oil, seasoned with salt, and baked at 375 for about an hour. The golden beets were done first around 40 minutes since I diced them.
- Once beets are roasted and cooled place the red beets in a bowl with the olives, orange segments, pea shoots, and artichoke. Add 2 tablespoons of olive oil and the juice from half a lemon. Mix well, season with s&p, and place in the fridge to chill. (Add goat cheese is using.)
- Once chilled lightly dress a bed of greens with olive oil and balsamic vinegar. Top greens with a mound of beet salad. Place half an avocado on the side and top with diced golden beets.