Dinner Tonight: Roasted Beet Salad with Olives and Oranges


I suppose just about everyone at this point has encountered the beet, goat cheese, and spinach salad. It is one of the most prevalent salads around, on countless menus, and for good reason—all the components work incredibly well together. But that doesn't mean you can't improve on a good thing, which is the cue for this recipe from Plenty by London chef Yotam Ottolenghi.

First, there is the addition of oil-cured, shriveled-looking black olives, which are particularly salty. To balance that, Ottolenghi calls for orange supremes (I used a combination of navel and blood oranges) which adds more sweetness to complement the beets. But perhaps the most interesting addition is orange flower water to the otherwise basic vinaigrette, which carries that floral citrus flavor throughout the salad.

The result is just as delicious, but a decidedly more elegant and sophisticated take, on the classic beet salad.

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Roasted Beet Salad with Olives and Oranges »