Roasted Beet Salad with Olives and Oranges
- 3-4 medium beets, peeled and cut into wedges 1-inch thick at the base
- 2 large oranges
- 6 oz baby spinach
- 1/2 small red onion, thinly sliced
- 1/2 cup oil-cured olives, pitted and halved
- 6 tablespoons grape seed oil
- 2 teaspoons orange flower water
- 3 tablespoons red wine vinegar
- salt and pepper to taste
- 3 ounces soft goat cheese
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby spinach (6 oz)
- Beets, medium (3)
- Oranges, large (2)
- Red onion, small (1/2)
- Condiments
- Olives, oil-cured pitted and halved (1/2 cup)
- Red wine vinegar (3 tablespoons)
- Cooking & Baking
- Grape seed oil (6 tablespoons)
- Salt and pepper (1)
- Drinks
- Flower water, orange (2 teaspoons)
- Dairy
- Goat cheese, soft (3 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 21, 2012 (1 year ago).
21 people saved this recipe.
