Orange and Beet Salad

This is a classic combination of fresh navel oranges and oven roasted beets.  The beets and marinated in a simple vinaigrette.  The salad is plated over organic whole milk Greek yogurt. 

Serves 4
Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients

6 medium red organic beets, washed and peeled

2 navel oranges

2 tablespoon California olive oil

Kosher salt

Fresh ground black pepper

1 small shallot finely minced

2 tablespoons white balsamic vinegar

½ cup organic whole milk Greek yogurt

Garnish

¼ cup tablespoons roasted hazel nuts

Directions

1. Preheat oven to 425°F

2. Place the beets on a large piece of heavy-duty foil. 

3. Drizzle with the California olive oil

4. Add a pinch each of salt and black pepper

5. Tightly seal the foil and place it on a baking sheet

6. Bake for 45 minutes until the beets are tender

7. In a small bowl combine the shallots and the juice of ½ of an orange. Season to taste with salt and pepper

8. Using as sharp knife, remove the skin and pith from the remain oranges and slice into ¼ inch thick rounds

9. Remove the beets from the oven and cool

10. Cut the beets into wedges and combine in a mixing bowl with 1 tablespoon of the dressing

11. Just before serving, using a serving platter, spread the yogurt on the bottom and arrange the beet wedges and orange rounds on the yogurt

12. Drizzle the remaining dressing and garnish the hazel nuts

Make it your own

Substitute 4-5 tangerines

Substitute 3 golden beets, roast and keep the separate from the red ones to retain the golden color