Beet, Orange, And Black Olive Salad Recipe

Name: Beet, Orange, And Black Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 small beets or 2 large beets; 2 seedless oranges; 1 head radicchio; 1/2 small red onion, thinly sliced; 1/4 cup roughly chopped fresh parsley leaves; 1/3 cup black olives, pitted and halved; 3 tablespoons grapeseed oil or 3 tablespoons extra virgin olive oil; 2 teaspoons orange flower water; 1 -2 tablespoon red wine vinegar; salt, pepper to taste

Servings: persons

5 small beets or 2 large beets
2 seedless oranges
1 head radicchio
1/2 small red onion, thinly sliced
1/4 cup roughly chopped fresh parsley leaves
1/3 cup black olives, pitted and halved
3 tablespoons grapeseed oil or 3 tablespoons extra virgin olive oil
2 teaspoons orange flower water
1 -2 tablespoon red wine vinegar
salt, pepper to taste

1
Cover beets with cold water in a pot, bring to boil, cook 1 to 2 hours, depending upon size, until they are easily pierced by a knife or metal skewer. Let beets cool in the water, then drain them and peel them. Cut each beet into wedges about 1 inch wide and place them in a mixing bowl.
2
Cut the oranges into supremes by cutting off the tops and bases, then cutting down the sides, following the natural curve, to remove the peel and pith. I find a boning knife works best for this. Over a small bowl, remove the segments by slicing between the membranes. Add the segments and any captured juice to the bowl of beet wedges.
3
Coarsely chop the radicchio into one-inch pieces and add to the bowl of beets. Add remaining ingredients and toss. Taste, adjust seasoning, serve.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 small beets or 2 large beets, 2 seedless oranges, 1 head radicchio, 1/2 small red onion, thinly sliced, and more.

Yes, Beet, Orange, And Black Olive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet, Orange, And Black Olive Salad

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