Roasted Summer Beet Salad with Green Olives
A flavor-packed summer beets recipe with roasted beets, toasted almonds, cracked green olives, and lemon vinaigrette, not to mention it's a texture lover’s dream! Enjoy on its own or pair it with your favorite summer dinner.
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Servings: 4 servings
Ingredients
- 1 1/2 pounds beets scrubbed clean and dried (about 6 medium beets)
- 3 tablespoons olive oil plus 1 teaspoon more for roasting beets
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup whole raw almonds
- 3 tablespoons balsamic vinegar
- 3 tablespoons lemon juice, from 1 lemon
- 1 1/2 teaspoons lemon zest, from 1 lemon
- 4 scallions, thinly sliced (green and white parts separated)
- 1/2 cup brined green olives, pits removed and coarsley chopped
- 1/2 cup chopped cilantro
Instructions
- Heat oven to 425°F. Place beets in a baking dish, drizzle with the 1 teaspoon of olive oil and sprinkle with the 1 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Cover dish with foil and place in the oven.
- Roast beets until knife tender, about 45-50 minutes, depending on the size of beets. Remove from oven and set aside until cool enough to handle. Peel off skin by scraping a pairing knife along the surface. Trim the ends and cut into wedges.
- While beets are roasting, place 1/4 cup almonds in a small oven safe pan and place alongside the beets in the oven. Toast until fragrant, about 10 minutes, shaking occasionally. Remove from oven and set aside until cool enough to handle. Coarsley chop nuts; set aside.
- In a large bowl, combine the 3 tablespoons vinegar, 1 1/2 teaspoons lemon zest, and 3 tablespoons lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly add the 3 tablespoon oil while whisking continuously until combined.
- Add roasted beets, toasted almonds, the white parts of 4 scallions, the 1/2 cup chopped olives, and half of the chopped cilantro to vinaigrette and stir to coat.
- Arrange salad on a platter and sprinkle with the green parts of the scallion and the other half of cilantro. Enjoy!
Notes
- Citrus: Use orange zest instead of lemon zest.
- Make-ahead: Make the salad up to 5 days in advance and store in the fridge until ready to eat. Stir before serving.
- Handling Beets: Beet juice can stain, so you might want to wear gloves while peeling and cutting them.
- Serving suggestion: Serve it alongside pork burgers, skirt steak, or salmon.