Beet, orange, and black olive salad

January 20, 2012

Beet, orange, and black olive salad

Page 15, Ottolenghi

Let’s start this weekend, right, ya’ll!  A fabulous salad of beets and oranges with some black olives and a red wine vinaigrette over lettuce paired with pasta mixed with the leftover artichoke gratin to make  our dinner on this snowy night. So happy to be snuggled down at home, warm and toasty and full of delish squish food while the snow blows and the temperatures drop outside.


Beet, Orange and Black Olive Salad

5 small beets or 2 large ones

2 medium oranges

1 treviso or red chicory (or whatever lettuce you have on hand)

1/2 red onion, thinly sliced

3 tbsp chopped fresh parsley

5 tbsp black olives, pitted and halved

3 tbsp grapeseed oil ( Iused olive oil)

1 tsp orange flower water (skipped this ingredient, as finding it during a snowstorm didn’t sound like my idea of fun)

1 1/2 tbsp red wine vinegar (or more, to taste – I like more )

salt and pepper


Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s