Efrat's Notebook

Roasted Beet and Orange Salad with Yogurt Dressing Draft

Small roasted beets with orange segments and baby greens, in a yogurt dressing with mint, garlic and cumin that I pour on right before serving.

  • Prep20 min
  • Cook40 min
  • Total1 hr
  • KashrutDairy

What you need

Amount:×1

Yogurt dressing

How I make it

  1. Preheat the oven to 350°F (180°C). Put the baby greens in a bowl.

  2. Wrap the beets in aluminum foil and roast for 30-40 minutes.

  3. Take them out, let cool slightly and peel by hand.

  4. Cut each beet into 8 wedges and add to the bowl with the greens.

  5. Peel the oranges with a knife, removing the white pith too. Cut into segments and halve them.

  6. Add the oranges to the beets and toss gently.

  7. Mix all the dressing ingredients in a small bowl.

  8. Pour the dressing over the salad as close to serving time as possible.

What I've learned

  • If the beets aren't roasted enough, they won't peel. Then I put them back in the oven for a bit longer.

Source: ChefEf (chefef.com)