Balsamic, Olive Oil & Basil Roasted Beets with Kalamata Olives, Walnuts & Feta


I LOVE you? If you said no, you are most likely with the majority, and quite frankly, you're brave for even viewing this. But, if you're on y side, you will LOVE this recipe. This salad will hold for a few days in the frig, as there are no greens involved, but you can put the beets on a bed of greens to serve. The picture below looks somewhat dull, but this is shot with the prepared salad simply in a bowl.

2 1/2-3 lbs roasted beets, cut into 1" cubes
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp. sugar
1 tsp salt
15 pitted kalamata olives, quartered
1/3 cup walnuts, chopped
1/3 cup crumbled feta cheese
1-2 tsp dried basil, crushed between your fingers
Heat oven to 400. In a large bowl, whisk balsamic, olive oil, sugar, basil and salt. Taste. The mixture should be sweet/sour. Adjust seasonings. Put beets in the bowl and mix thoroughly. Prepare large cookie sheet with sides with a piece of parchment paper. Using a large slotted spoon remove beets from bowl to cookie sheet. Reserve balsamic liquid. Bake for 15 minutes, then remove from oven and using a large spoon or pancake turner, flip beets so they are re-glazed. Bake for another 10 minutes then check to see if liquid has evaporated. You will probably bake for yet another 10 minutes so they are just about candied. Remove beets and place back in bowl with remaining balsamic liquid. Stir and let cool for about 30 minutes. At this point if there is a lot of liquid, drain most of it. Add remainder of ingredients and mix ell. Feta will eventually turn pink from the beet juice, bringing on a lovely color. Serve this salad cold or at room temp.


103% DV

77% DV

15% DV

10% DV

20% DV