Beet, Orange, and Black Olive Salad

By susanwadle

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

Details

Servings 2
Adapted from food52.com

Preparation

Step 1

Place beets in a pot and cover with cold water. Bring to a boil, then cook at a gentle simmer for 45 minutes to 1 hour or even longer, depending on the size. Just cook them until they are tender — when you stick a small knife into each beet, it should go in smoothly. Let beets cool in the water, then drain them and peel them. Cut each beet into wedges or small cubes and place on a serving platter. Season all over with salt.

Meanwhile, mince the shallot or onion and place in a small bowl. Cover with the vinegar. Season with a pinch of salt and sugar and set aside.

Pour half of the shallot-vinegar-orange mixture over the beets and drizzle with one tablespoon of olive oil. Scatter the oranges over top. Pour the remaining shallot mixture over top as well as the remaining tablespoon of olive oil. Scatter olives over top.