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Butterhead Salad with Olives & Spring Peas

Updated On: May 16, 2024

This is a quick dinner idea of Butterhead Salad with Olives & Spring Peas. Similar to a niçoise without the meat. Served with a quick vinaigrette dressing and this colorful salad can be a main course or served as a side dish.

butterhead salad with olives, spring peas, and roasted beets

It never fails.  After the New Year hits everyone scrambles to eat better, work out more, and shed that Christmas-indulgence weight.  For me, it typically continues on into the spring and I find myself eating lighter more healthful meals and moving a lot more.

Why we love this recipe

This month I am participating in the Kitchen PLAY  Sidecar Series for the International Olive Council  (IOC) where I have been learning all of the health benefits of olives and olive oil.  

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That includes me!  Most of you know how passionate I am about cancer and cancer prevention.

“The oleic acid in olive oil has been found to be particularly effective against breast, colon and prostate cancer. Eating a Mediterranean Diet could prevent up to 25 percent of colon; 15 percent of breast; and 10 percent of prostate, pancreas and endometrial cancers.”

It makes sense to reach for the olive oil, doesn’t it?  I know I sure will be.

If you’d like to stay up to date on what the International Olive Council is doing, here are some ways to do that.

Butterhead Salad with Roasted Beets | farmgirlgourmet.com

Butterhead Salad with Olives, Spring Peas and Roasted Beets with Spicy Olive Vinaigrette

Toss together a quick salad using butter lettuce, briny olives, crunchy peas & earthy beets. Add some kick with a spiced up olive oil vinaigrette.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 Servings

Ingredients
  

  • 2 small beets quartered
  • 2 teaspoons olive oil
  • salt and pepper
  • 1 head butter lettuce cut or torn into bite sized pieces
  • ½ cup spring peas or thawed frozen peas
  • 4 eggs hard boiled
  • ½ cup grape tomatoes sliced in half
  • 1 small carrot scraped and finely grated
  • 12 whole black olives such as Kalamata
  • cup cilantro leaves

Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 3 tablespoons red wine vinegar
  • cup extra virgin olive oil
  • 3 garlic cloves minced
  • 1 tablespoon Sriracha or other hot sauce
  • 2 teaspoons honey
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt

Instructions
 

  • Preheat the oven to 425. Place quartered beets on a small baking sheet and drizzle with the 2 teaspoons olive oil. Lightly salt and pepper. Cover tightly with aluminum foil and roast for 35-40 minutes, or until a fork pierces the beets easily. Allow to cool until you can handle the beets and slip off the outer skin. Set aside.
  • On 2 medium plates, arrange the lettuce. Divide the remaining ingredients (peas through cilantro) among the 2 plates. Add the cooled beets.
  • In a small mason jar add all of the vinaigrette ingredients and shake vigorously to combine. Drizzle desired amount of dressing over the salad and serve immediately.

Nutrition

Calories: 656kcalCarbohydrates: 31gProtein: 17gFat: 53gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 35gTrans Fat: 0.04gCholesterol: 327mgSodium: 1931mgPotassium: 926mgFiber: 8gSugar: 19gVitamin A: 8144IUVitamin C: 35mgCalcium: 145mgIron: 5mg
Tried this recipe? I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

Disclosure: This post was sponsored by the Add Some Life as part of the Kitchen PLAY Side Car Series.  All opinions given are my own.  Some information about olive oil and olives was provided by Add Some Life.

More Salads We Love

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.

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