Roasted Beet and Olive Salad
Vibrant, earthy, and bursting with Mediterranean flavors, this Roasted Beet and Olive Salad is a delightful harmony of tender, caramelized beets and briny kalamata olives, all tied together with a zesty homemade dressing. Elevated with fresh parsley and an optional sprinkle of creamy feta cheese, this salad strikes the perfect balance between sweet, tangy, and savory. Roasting the beets deepens their natural sweetness, while a quick whisk of olive oil, lemon juice, Dijon mustard, and honey creates a bold vinaigrette that complements every bite. Easily customizable and ready to serve warm, room temperature, or chilled, this nutrient-packed dish is as versatile as it is delicious. Perfect for weeknight meals, potlucks, or an elegant side dish, this roasted beet salad is a must-try for lovers of wholesome and flavor-forward recipes.
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Recipe Information
Ingredients
- 4 medium beets
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup kalamata olives
- 2 tablespoons fresh parsley
- 0.25 cup feta cheese (optional)
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 clove garlic (minced)
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the beets, removing any leaves and stems. Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets in the preheated oven for 40-50 minutes, or until they are fork-tender.
While the beets are roasting, prepare the dressing by whisking together 2 tablespoons of olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Set aside.
Once roasted, allow the beets to cool slightly, then peel off their skins using your hands or a paper towel.
Cut the peeled beets into bite-sized wedges and add them to a large bowl.
Add the kalamata olives and chopped parsley to the bowl with the beets.
Drizzle the prepared dressing over the salad and gently toss to coat all the ingredients evenly.
If desired, sprinkle feta cheese over the top of the salad for added flavor.
Serve the Roasted Beet and Olive Salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 30.7 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
