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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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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

Instructions

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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Enjoy!

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25 Comments so far
Leave a comment

Laura @ She Eats Well     at 9:10 am

That salad looks so summery and beautiful with all the colors! I love beets so much…they are so addicting! And love them paired with the orange and walnuts!

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Katie @ Creature of Habit     at 9:54 am

Beautiful colors! I can imagine this is very flavorful with wonderful complexity.

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Trina     at 9:55 am

This is the first time I have seen a beet recipe that does not instruct you to peel them (which tis the step that intimidates me therefore I never make my own beets). So they taste fine and are good texturally without being peeled???

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Leah Reply:

You do need to peel them. Also, some people eat them raw but honestly the last time my husband did that he was sick for an entire day after (they got stuck and proved hard to digest)

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brandee     at 10:23 am

Thanks for making me realize cooking beets is much easier than I thought! Now I’m excited to give it a try!

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Kristy     at 10:28 am

Wow – I just made some beets last night to have with tonights dinner. I’m stopping for an orange and trying this out.
Love your blog – very inspiring.

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Samantha     at 10:29 am

Gosh I LOVE beets and LOVE olives…I am probably going to put garlic stuffed green olives in this one. Thank you!

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Julie @ Running and Riley     at 10:45 am

Oh my sweet heavens, that salad looks DELICIOUS! I’m a HUGE kalamata olive fan (for their salty taste and creamy sensation) and this recipe is something I would love! I can totally see how pairing citrus and olives would be good! Can’t wait to try it!

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Melissa @ HerGreenLife     at 11:07 am

Sounds like an interesting combo. We love roasted beets as part of a salad with toasted pecans, goat cheese, and poppy seed dressing (recipe here: http://wp.me/pxqDf-hE), but sometimes I feel like we get into a rut, and that’s the ONLY salad combo we have. Hopefully we’ll have some beets from the garden soon so we can give this a try.

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Stefanie     at 12:00 pm

What a yummy looking dish. I’m a heavy salt eater too but crave something sweet after salty meals. This is perfect. A little sweet and salty in every bite.

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Angela @ Happy Fit Mama     at 12:16 pm

I love beets but rarely buy any because of how they stain everything. This combination sounds divine. Perfectly salty and sweet!

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Leah Reply:

If you have a Trader Joe’s near you they sell the beets already prepared (in the veggie section). Great to keep on hand (keeps in the fridge for a while and easy to add to salads).

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Lena Livanes     at 1:22 pm

Wow, that sounds like a great salad!! I love both beets and olives but I have never put them together in the same salad. I’m excited to try this one, I know I’m getting beets in my produce delivery box this Friday.

Also you must live really close to us. All the photos you have put up on your blog lately are in my neighbourhood. We live west of Market Street in Kirkland, in the Norkirk area. We should catch up at the Juanita Beach Park sometime.

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Katie @ Soulshine and Sassafras     at 3:42 pm

This looks awesome! I love me some beets.

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Marilyn     at 4:25 pm

I’ve got both this salad and the coconut milk lentil and wild rice bowl jotted down on my grocery list. :-) They look so good.

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Alison     at 6:06 pm

This dish is right up my alley! Must make soon.

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jenna     at 6:24 pm

I absolutely love beets + rice + feta = equals awesome.

the salty sweetness combines so well.
would think the olives would do the same trick.
yum.

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Shay @ Whine Less, Breathe More     at 9:34 pm

Beets are a new love of mine! I will have to try this soon.

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Lexi @ You, Me, & A World to See     at 11:44 pm

Love beets and love olives, so this sounds like a winner in my book! Go salt :)

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Erica @ EricaDHouse.com     at 3:19 am

This looks amazing! I was in NYC a few weeks ago and was surprised at seeing beet salads at almost every restaurant we went to. I tried recreating one at home and thus far failed massively – will be trying this one asap!

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Shannon @ My Place In The Race     at 8:10 am

Looks so pretty! :)

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Janelle     at 11:45 am

You inspired me to try the miso sauce, despite my previous dislike for miso. To my surprise, it’s delicious! :) I put the sauce with pasta, mushrooms, and asparagus – yum! Thanks for healthy inspiration!

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Laura-Ashley     at 1:14 pm

Right there with you about the salty over sweet!

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Clare     at 1:55 pm

You MUST get the Ottolenghi cookbook called “Plenty”, there’s a fab beet, orange and black olive salad in that and loads of other things that would be right up your alley!

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Sara Nickel     at 4:14 pm

This is a beaute! I just started to appreciate beets in my cooking. I might even add some green beans or asparagus for fun. So pretty!

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