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

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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.

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Questions

How much time should I plan for Beet and Olive Salad?

As written, 60 minutes: 15 of prep and 45 of cooking. The longest single stretch is step 2 (45 minutes): "Wrap 2 lb peeled and cubed beets in foil and roast for 35-45 minutes until tender."

What temperature do I cook Beet and Olive Salad at?

For Beet and Olive Salad, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 45 minutes, in step 2.

How many calories are in Beet and Olive Salad?

One serving (the recipe makes 4) is about 160 calories, with 3 g protein, 18 g carbohydrate and 9 g fat, plus 3 g fiber and 520 mg sodium.

Can I make Beet and Olive Salad ahead?

Yes, it takes well to being made ahead. The base of Beet and Olive Salad is beets, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

Can I halve or double Beet and Olive Salad?

Yes. As written it serves 4. Halved, the beets drops from 2 lb to 1 lb; doubled, it is 4 lb. Every line in this entry carries its half and double quantity, 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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