Roasted Beet, Green Beans And Olive Salad Recipe

Name: Roasted Beet, Green Beans And Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 6 small beets or 4 large ones (mix of purple, golden or others for color); 3/4 pound Green bean or Haricot Verts; 1/4 of red onion sliced thinly; 4 tablespoons of Kalamata olives sliced or dry cured black olives; 3-4 tablespoons of Gorgonzola cheese crumbled; 3 tablespoons of candied pecans chopped; 2 tablespoons of olive oil; Salt and pepper; Dressing; 1/3 cup of tangy olive oil (I have used one from Sicily); 2 tablespoons of cider vinegar; Juice from one tangerine or half an orange; 1 Teaspoon of honey; 1-1.5 tablespoon of grainy Dijon mustard; 1 clove of garlic minced; Salt and pepper

Servings: persons

Salad
6 small beets or 4 large ones (mix of purple, golden or others for color)
3/4 pound Green bean or Haricot Verts
1/4 of red onion sliced thinly
4 tablespoons of Kalamata olives sliced or dry cured black olives
3-4 tablespoons of Gorgonzola cheese crumbled
3 tablespoons of candied pecans chopped
2 tablespoons of olive oil
Salt and pepper
Dressing
1/3 cup of tangy olive oil (I have used one from Sicily)
2 tablespoons of cider vinegar
Juice from one tangerine or half an orange
1 Teaspoon of honey
1-1.5 tablespoon of grainy Dijon mustard
1 clove of garlic minced
Salt and pepper

1
["Warm the over to 400 degrees.
2
Peel the beets and cut them to quarters. Put in a baking sheet and pour the olive oil on the beets and sprinkle some salt and pepper. Cover with tinfoil and bake for 30 minutes or so in the lower part of the oven. Take the tinfoil off and roast for another 20 minutes until the beets are soft but not mushy and hold their shape well.
3
Take the out of the oven, put in a salad bowl and let them cool a bit.", "Mix the dressing in a jar.
4
When the beets are still a bit warm add the onions and the dressing. This way the beets absorb more of the dressing and the onion become kind of pickled.", "Boil a pot with water, add salt and cook the green beans for 7-10 minutes until softer but still have a bite and still bright green. Remove from the water and transfer immediately to a bowl of ice water to stop the cooking.", "Add the green beans and olives to the salad bowl and mix well.", "Just before serving (at room temperature) sprinkle with the cheese and the pecans."]

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 17 ingredients. The key ingredients include: Salad, 6 small beets or 4 large ones (mix of purple, golden or others for color), 3/4 pound Green bean or Haricot Verts, 1/4 of red onion sliced thinly, and more.

Yes, Roasted Beet, Green Beans And 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.

That's it — enjoy your meal!

Roasted Beet, Green Beans And Olive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions