Roasted Beet and Olive Salad with Orange and Mint


A delicious immunity-boosting recipe from the revised edition of EAT TO BEAT DISEASE by Dr. William W. Li.


Servings: 4

Prep Time: 30 Minutes

Cooking Time: 1 Hour



6 medium beets (red and golden)
3 tablespoons extra virgin olive oil
3 tablespoons white balsamic vinegar
2 cloves garlic, minced
1⁄4 teaspoon ground allspice
Salt and pepper, to taste
1 cup Kalamata olives
1 navel orange, peeled and sliced into triangles
2 tablespoons fresh mint leaves, roughly chopped



Heat the oven to 400°F. Wrap the red and gold beets separately in foil and roast for 1 hour or until they are fork-tender. Remove and cool to room temperature. Peel the cooled beets and cut into 3⁄4-inch cubes.


In a large bowl, combine the olive oil, vinegar, garlic, allspice, salt, and pepper. Add the beets, olives, and orange triangles and gently mix.


Let the salad elements marinate together for 15 minutes at room temperature before serving. Stir in the chopped mint before serving.