Roasted Beets with Blood Oranges and Yogurt
Blood oranges are the last citrus fruits that appear in markets from late winter into early spring. They pair beautifully with roasted beets—their juice and zest combined with white wine vinegar and walnut oil for a slightly sweet dressing. Dressed beets and oranges are best if one draws one's fork through the yogurt on the plate for a salad worthy of dessert!
4 servings
INGREDIENTS:
1 pound beets, red and/or golden
3 blood oranges, divided
1 tablespoons white wine vinegar
2 tablespoons walnut oil
⅛ teaspoon kosher salt
½ cup Greek yogurt
¼ cup roasted pistachios, chopped
DIRECTIONS:
Preheat oven to 400°F.
Wash the beets, wrap each individually in foil, and place them on a sheet pan. Roast in the oven until tender when pierced with a paring knife tip, about forty-five to ninety minutes, depending on their size.
Meanwhile, peel one orange with a vegetable peeler, lay the peels on a cutting board, thinly slice them into strips, and place them in ice water. With a microplane grater, grate another orange into zest, then juice, and place the juice and zest into a mixing bowl. Remove the peel from the remaining oranges with a knife, then cut the oranges horizontally into one-fourth-inch slices.
Whip the wine vinegar, optional walnut oil, and salt into the mixing bowl with the juice and zest.
Peel and cut into thin slices when the beets are cool enough to handle. Toss them into the vinegar, zest, and oil.
Spoon and swirl two tablespoons of yogurt on four salad plates. Top with beet and orange slices. Drizzle each with any remaining oil and vinegar. Garnish with the nuts and orange strips. Serve chilled or at room temperature.
Roasted Beets with Blood Oranges and Yogurt
Ingredients
- 1 pound beets, red and/or golden
- 3 blood oranges, divided
- 1 tablespoons white wine vinegar
- 2 tablespoons walnut oil
- ⅛ teaspoon kosher salt
- ½ cup Greek yogurt
- ¼ cup roasted pistachios, chopped
Instructions
- Preheat oven to 400°F.
- Wash the beets, wrap each individually in foil, and place them on a sheet pan. Roast in the oven until tender when pierced with a paring knife tip, about forty-five to ninety minutes, depending on their size.
- Meanwhile, peel one orange with a vegetable peeler, lay the peels on a cutting board, thinly slice them into strips, and place them in ice water. With a microplane grater, grate another orange into zest, then juice, and place the juice and zest into a mixing bowl. Remove the peel from the remaining oranges with a knife, then cut the oranges horizontally into one-fourth-inch slices.
- Whip the wine vinegar, optional walnut oil, and salt into the mixing bowl with the juice and zest.
- Peel and cut into thin slices when the beets are cool enough to handle. Toss them into the vinegar, zest, and oil.
- Spoon and swirl two tablespoons of yogurt on four salad plates. Top with beet and orange slices. Drizzle each with any remaining oil and vinegar. Garnish with the nuts and orange strips. Serve chilled or at room temperature.
Nutrition Facts
Calories
174.38Fat (grams)
10.78 gSat. Fat (grams)
1.13 gCarbs (grams)
15.03 gFiber (grams)
4.19 gNet carbs
10.83 gSugar (grams)
9.99 gProtein (grams)
6.05 gSodium (milligrams)
134.16 mgCholesterol (grams)
1.25 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.