Beet and Olive Salad

Name: Beet and Olive Salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 2 lb beets, peeled and cubed; 1 cup pitted black olives; 1/2 red onion, thinly sliced; 1/2 cup fresh parsley, chopped; 4 tbsp fresh mint, chopped; 1/4 tsp ground cumin; 1/4 tsp paprika; 1 lemon, juiced; 4 tbsp olive oil; 2 cloves garlic, minced; 1/4 tsp salt; 1/8 tsp black pepper

A vibrant North African salad combining roasted beets, tangy olives, and fresh herbs with a bright lemon vinaigrette.

60 minEasyServes 4160 cal/serving

AlgerianSaladOvenVeganGluten-Free

Ingredients

2 lb beets, peeled and cubed
1 cup pitted black olives
1/2 red onion, thinly sliced
1/2 cup fresh parsley, chopped
4 tbsp fresh mint, chopped
1/4 tsp ground cumin
1/4 tsp paprika
1 lemon, juiced
4 tbsp olive oil
2 cloves garlic, minced
1/4 tsp salt
1/8 tsp black pepper

Instructions

1

Preheat oven to 400°F.
2

Wrap 2 lb peeled and cubed beets in foil and roast for 35-45 minutes until tender. Let cool slightly, then peel and cube.
3

In a small bowl, whisk together 1 juiced lemon, 4 tbsp olive oil, 2 cloves minced garlic, 1/4 tsp ground cumin, 1/4 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper to make the vinaigrette.
4

In a large bowl, combine beets, 1 cup pitted black olives, 1/2 thinly sliced red onion, 1/2 cup chopped fresh parsley, and 4 tbsp chopped fresh mint.
5

Pour the vinaigrette over the salad and toss gently to combine.
6

Let sit for 15 minutes before serving to allow flavors to meld.
7

Taste and adjust seasonings as needed. Serve at room temperature.

Questions

Can I make Beet and Olive Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Beet and Olive Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Couscous with Lamb and Seven Vegetables main
Harissa Chicken Bowl main
Chorba Bayda soup

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