Roasted Beet and Kalamata Olive Salad.

The thing about making and sharing recipes, is that you always like some more than others.  I cook a lot of things that never make it to this space.  I burn things, I make food that is ugly, and I bake cookies that fall apart.

I try to be really selective about what I share with you.  But even among the things I do share, I end up having favorites.  Sometimes I make things and think – that was good, I’ll definitely post it.  And other times I make something and feel like I’m running to the keyboard proclaiming that everyone must make this noooow.  Like the blackened tofu – we are still making that 2-3 times each week!

This recipe ended up surprising me.  I’m not sure why, since it has many of my favorite things.  But it’s good.  Like really, really good.

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While a lot of people talk about having a sweet tooth, for me it’s all about salt.  Although who am I kidding?  I love sweets too.  But I have to make a conscious effort not to over-salt things or else Casey threatens to hide my salt cellar.  Olives are one of my favorite salty indulgences, and I was surprised by how well they pair here with earthy beets and sweet citrus. 

Roasted Beet & Kalamata Olive Salad

by Emily Malone

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients (2-4 servings)

  • 3 large red (or golden) beets
  • 1/2 cup kalamata olives
  • 1/2 cup chopped walnuts
  • 1 large navel orange
  • 1/2 lemon, juiced (~2 tablespoons)
  • 1/2 lemon, zest
  • 2 tablespoons olive oil


Preheat oven to 375 degrees F. Wash and trim 3 large beets. (No need to peel them!) Cut the beets into even cubes. Toss with olive oil and salt, and roast for 35-40 minutes or until tender.

While the beets roast, whisk together lemon juice and olive oil in a small bowl.

Using a paring knife, carefully cut orange supremes (segments with no pith). The bigger the orange, the better!

Once the beets are ready, toss the beets, oranges, olives, and walnuts in the lemon dressing. Serve either on top of a bed of greens, or toss greens into the salad as well (warning: everything will turn pink!).

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The longer this salad marinates, the more flavor that develops. Serve at room temperature, and enjoy!

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This is great as a side dish (we paired it with simple quinoa), or as something fun and different to take to a potluck or picnic.  Unexpected, delicious, and so very very pink!

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