Roasted beets get dressed up in this easy, show stopping salad of Beets, Oranges, Feta and Pistachios with Olives.
Yesterday we kicked off our weeklong Friendsgiving party with California Ripe Olives and didn’t that Relish Tray convince you to send off an email to all your friends and pick a date for your party this year?
No? Not yet? Okay fine, I have a few more chances to convince you that you need to have a party this year, starting with this salad. Like I mentioned Friendsgiving parties are the perfect opportunity to try out dishes that probably wouldn’t make it to to your Thanksgiving table. If I suggested to my family this beet salad, there would most likely be a huge revolt against me. Beets? On Thanksgiving? Are you losing your mind?
However serving it to my friends? They’d be all for it! After all, it’s fresh, it’s bright, it’s loaded with a ton of different flavors from briny olives, salty feta and pistachios, sweet oranges and tender roasted beets.
I totally get that not everyone out there is a beet fan, it’s a vegetable that you either love or hate. However I think one taste of this salad and you’ll finally become a lover. This is a hearty fall salad, loaded with comforting flavors starting with the sweet oranges all the way up to those California Ripe Olives.
Never thought of adding black olives to a beet salad? Besides the added nutritional benefit of Vitamin E, A, iron and fiber – there’s a familiar comfort level in a salad that might scare you off a little! I promise that beet “dirt” taste goes away as soon as you place them in the oven to roast and with each bite you get the briny olive taste. Plus you have the added bonus of feta cheese and pistachios! What’s really not to love?
I personally love to add a salad to any heavy meal and this one is a great option for preparing in advance. Roast the beets, segment your oranges and plate before serving. Without any greens, you don’t have to worry about it wilting on you and it’s ready to go served cold or at room temperature. I like it with a little drizzle of olive oil but you can jazz it up with some balsamic vinaigrette.
To learn more about California Ripe Olives visit them on Facebook, Pinterest and Twitter.
- • 1 bunch small red beets (approximately 1 pound)
- • 2 navel, cara cara or blood oranges
- • 1/2 cup California Ripe Olives, sliced
- • 3 tablespoons crumbled feta cheese
- • 1 tablespoons finely chopped pistachios
- If the beets are purchased with the greens, cut away and save for another use. Scrub and peel the beets and place in a large piece of aluminum foil with 1 tablespoon of olive oil. Scrunch the foil up to make a packet and place the beets on a rimmed baking sheet.
- Place in a 400 degree heated oven and roast for about 1 hour to 1 hour 15 minutes or until the beets are fork tender. Let cool on the stovetop for about 15 minutes.
- Once the beets are cool enough halve and set aside.
- Remove the tops and bottoms from your oranges and with a sharp knife, cut away the peel and white pith. Using a pairing knife, over a bowl, segment the oranges catching any juices.
- Arrange the beets and oranges on a serving platter and scatter the olives around the platter. If you want a little color to the oranges and olives, you can toss everything together first in a bowl before arranging on the platter.
- Top with the crumbled feta cheese and pistachios before serving.
- Optional: If you prefer a dressing serve the salad with balsamic vinaigrette on the side.
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This post is sponsored on behalf of California Ripe Olives. As always all opinions are my own and thank for supporting brands that I work with.
I am one of those that hates beets–but I was so intigued by the remainder of the ingredients–I may have to give it a go!
What a simple and beautiful fall salad. I can’t imagine a nicer way to pair these ingredients. I vote for a dressing with fruity olive oil and white balsamic – don’t want to overwhelm these flavors or colors.
I made this today without the olives and it was fantastic! Great combination of ingredients