Roasted Olive & Beetroot Salad with Nasturtiums

As soon as the weather makes its shift into cooler territory, I find it a bit tricky to eat the amount of raw salady stuff that I know I should. Enter the roasted salad. Such a great fall back plan, on a few different levels actually; there’s the fact that you can still manage to have a decent sized serve of leaves and veggies while your appetite is screaming out for something warming, and the other part I really like about roasted salad is the roasted bit. I’ve been doing an almost weekly ritual of roasting whatever is still in the fridge on a Saturday afternoon when we do the changeover from one Farmer’s Market haul to the next. Things can get a little sad if they’re still sitting on the shelf by the time the next load comes in to replace them, but roasting somehow gives slightly limp veggies a second chance to shine. I throw in overlooked potatoes, beetroot, carrots, onion, any left over bits of cauliflower or broccoli and then add in some fresh stuff from our veggie garden; herbs and greens, maybe the odd tomato – it all goes into a couple of baking pans with lots of olive oil and salt and pepper and comes out ready to supply a week’s worth of soups, salads, risotto, pasta, toasted sandwiches and pies. Just having a choice of roasted veggies ready to go from the fridge cuts the time in half to make something decent for lunch rather than eating sourdough toast 7 days a week! My resolve is only as strong as my prep time I’ve discovered.

So, in doing the roasting thing for a while, I started throwing in whatever I thought might make things a bit different from the week before and olives ended up as part of the deal. Have you had roasted olives before? I never had – they’re good. Here’s what happened when they meet the roasted beetroot and some broad beans I had tucked away in the freezer…

 

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Roasted Olive & Beetroot Salad with Nasturtiums

2-3 organic beets

1 cup organic wild, or kalamata olives

extra virgin olive oil

Himalayan salt flakes

freshly ground pepper

6-8 fresh organic beet leaves

1 cup organic broadbeans

generous handful of fresh organic herbs – chervil, dill, parsley

fresh organic nasturtiums

1/2 organic orange

Pre heat the oven to 190C.

Roast the washed and cut beetroot, along with the olives, a good drizzle of extra virgin olive oil, salt and pepper until the beet is tender.

Blanche the broad beans in boiling water and drain.

Add the roasted beets, olives, broad beans, beet leaves, herbs and nasturtiums to a large bowl and gently toss through with the roasting juices and oil from the beetroot.

 Squeeze the juice from 1/2 an orange over the salad, add salt and pepper to season, and tumble the salad out onto a serving plate. 

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