Beetroot, orange and black olive salad

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By Yotam Ottolenghi

Published 2010

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The mild sweetness of beetroot offers an ideal background for the intensity of sharp orange and salty olive, creating an unusual yet delicious salad. Use Greek black olives of the dry, wrinkled variety. Having matured longer on the tree, they are saltier and more robust in flavour. If you wish to keep the salad more mild and fresh it also tastes great without the olives. Serve with Steamed rice with herbs to create a light and healthy meal.