Freggie Dare Weekend Challenge Day 1 - My Best Veggie Recipe

I am a self professed foodie. I read cookbooks like novels. I also love and read and learn from MANY foodie blogs. When she posted this recipe I HAD to make it. The ingredients spoke to me. I am fickle when it comes to favorites. Tomorrow (it is a weekend challenge after all) there will be another and it will be an old friend. Today you should consider making this one to serve for a gathering or just for yourself. I had this last night for dinner after a LONG day and it was like having dinner and dessert together. It is SUBLIME!

Roasted Beet & Kalamata Olive Salad
by Emily Malone of the Daily Garnish
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients (2-4 servings)
3 large red (or golden) beets
1/2 cup kalamata olives
1/2 cup chopped walnuts
1 large navel orange
1/2 lemon, juiced (~2 tablespoons)
1/2 lemon, zest
2 tablespoons olive oil
Instructions
Preheat oven to 375 degrees F. Wash and trim 3 large beets. (No need to peel them!) Cut the beets into even cubes. Toss with olive oil and salt, and roast for 35-40 minutes or until tender.
While the beets roast, whisk together lemon juice and olive oil in a small bowl.
Using a paring knife, carefully cut orange supremes (segments with no pith). The bigger the orange, the better!
Once the beets are ready, toss the beets, oranges, olives, and walnuts in the lemon dressing. Serve either on top of a bed of greens, or toss greens into the salad as well (warning: everything will turn pink!).
The longer this salad marinates, the more flavor that develops. Serve at room temperature, and enjoy!