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Oliveto Style Beet Salad takes 20 minutes to prepare.

Oliveto Style Beet Salad takes 90 minutes to cook.

Oliveto Style Beet Salad makes 10 servings.

The ingredients for Oliveto Style Beet Salad are:

3 cup Roasted Beets, diced
2 cup Celery, thinly sliced
3 Tbsp Red Wine Vinegar
2 Tbsp EVOO
2 Tbsp Shallots, minced
2 tsp kosher salt
1 Tbsp Mint, chopped fine

Here is how you make Oliveto Style Beet Salad:

In a metal roasting pan, drizzle the beets with additional olive oil, then season generously with salt and pepper. Fill the roasting pan halfway with water, then cover tightly with aluminum foil. Over two stove top burners, boil the covered pan until the foil begins to puff. Transfer the pan to a 350* oven for 1.5 hours, or until a knife enters easily into the beets. Do not over cook them. When they are cooked through, remove the foil and drain the water. Allow beets to cool before peeling them, using plastic bags over your hands to prevent stains. Cut the beets to 1/2" cubes, then reserve. Thinly slice a small bunch of celery and add it to the beets. Mince two shallots and combine them with the vinegar, separately from the beets. Add the salt to the shallots and let it sit for 15 minutes. Finely chop the mint and combine it with the beets. Add the vinegar and drizzle in the olive oil. Stir to combine. Serve cold.Serving Size: makes 10 1/2 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user CARALPH20.

The nutritional information for Oliveto Style Beet Salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 52.6

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 632.3 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 1.5 g
• Protein: 1.1 g