Beet, orange, and black olive salad

Discover the perfect balance of earthy beets, zesty oranges, and briny black olives in this vibrant and flavorful salad. Perfect for a refreshing and satisfying meal.

Ingredients:

• 2 to 5 beets, depending on the size
• 1 shallot or half a small red onion
• 2 tablespoons vinegar (I like white balsamic)
• good sea salt or kosher salt to taste
• Pinch of sugar
• 2 to 3 oranges
• 2 tablespoons olive oil
• handful of black, wrinkled olives, pitted and halved

Instructions:

1. Start by placing the beets in a pot and covering them with cold water. Bring the water to a boil, then reduce the heat to let the beets cook gently for about 45 minutes to 1 hour, or until they are tender. To check for doneness, insert a small knife into each beet; it should slide in easily. Allow the beets to cool in the water, then drain and peel them. Cut the beets into wedges or small cubes and arrange them on a serving platter. Season with salt all over.
2. While the beets are cooking, finely chop the shallot or onion and place them in a small bowl. Pour the vinegar over the shallot, season with a pinch of salt and sugar, and set it aside.
3. Prepare the oranges by cutting off the tops and bases. Use a sharp knife to peel the oranges by slicing along the flesh and removing the peel. Separate the segments by slicing between the membranes. Alternatively, cut the oranges into bite-size pieces. Squeeze any remaining juice from the membranes and peels into the bowl with the macerating shallots.
4. Drizzle half of the shallot-vinegar-orange mixture over the beets and drizzle with one tablespoon of olive oil. Arrange the orange segments on top. Pour the remaining shallot mixture and olive oil over the beets, then scatter olives on top.
5. Let the dish sit for a few minutes before serving. When ready to serve, spoon the dressing from the bottom of the plate over the beets and oranges. You can gently toss everything together, but keep in mind that the beets may color the other ingredients red.

Summary:

• Calories: 569 kcal
• Fat: 30 g
• Protein: 9 g
• Carbs: 74 g
• Potassium: 1630 mg
• Magnesium: 107 mg