Roasted Beet and Blood Orange Salad with Yogurt Dressing

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (yogurt, nuts, some from beets)

  Carbohydrates (yogurt, veggies, fruit)

  Fat (olive oil, yogurt, nuts)

  Fiber (veggies, fruit)

  Other (beets are a good source of manganese, folate, iron, potassium, and copper)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Crunchy

  Creamy

  Chewy

  Light

  Fresh

  Tangy/Tart

  Sweet

  Salty

This bright, tangy, and earthy salad is an ideal winter meal combo for when you want to get some fresh veggies in but still want something warm and comforting. Enter: Sweet, caramelized roasted beets over fresh mixed greens paired with citrus, candied pecans, and drizzled with 3 ingredient dill-yogurt dressing.

This recipe was inspired by a delicious side salad that I had at Tusk, a local Mediterranean restaurant here in Portland. It was one of the first times that a side salad dish was the highlight of an all-around amazing meal. They paired fresh herbs with roasted beets and blood oranges. I’d never had this sweet-tart, earthy-citrus combination before and was instantly hooked!

It’s so simple that I usually just post the recipe in my Instagram captions and call it a day! But I wanted to make the extended directions available for those who want to save the webpage or who want a little more step-by-step.

So without further adieu, preheat your ovens and get ready for the easiest most out-of-this-world salads you’ve ever made… in winter!

---

Allergens: Dairy, nuts

Servings: 2

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 55 minutes

Ingredients:

6-8 cups mixed greens (loosely packed)

2 large red beets, diced into 1/4 inch cubes

2 small blood oranges, peeled and sliced into 1/2 inch pieces

1/2 cup candied pecans

1 tbsp avocado oil (or high-heat cooking oil)

Salt and pepper to taste

Fresh dill for garnish

Yogurt Dressing:

1 cup plain 2-4% Skyr or Greek yogurt

Juice from 1 lemon

1 tbsp fresh dill

1-2 tbsp of water (if needed)

Directions:

1. Preheat oven to 375F. Line a large baking sheet with parchment paper.

2. Toss beets in avocado oil. Arrange on baking sheet with even space between them (This helps the beets roast and caramelize rather than steaming). Roast for 35-45 minutes, mixing halfway through, or until beets are tender and evenly caramelized.

3. In a small mixing bowl, whisk together dressing ingredients. If dressing is too thick, add more water until reaches desired consistency for drizzling.

4. Add mixed greens base to salad bowl, top with oranges, beets, and pecans. Drizzle dressing over top or serve on the side. Garnish with dill.

---

Hey, I think you’ll be into these: