Spiced Beet Salad with Citrus-Ginger Dressing

Ingredients

• 1 lime
  
• 1 small grapefruit
  
• 1 teaspoon black mustard seeds (or yellow for a sweeter, milder option)
  
• 1 pinch red pepper flakes
  
• 1/2 teaspoon dried coriander
  
• 1/4 teaspoon turmeric
  
• 1/2 cup olive oil
  
• Salt and freshly ground pepper
  
• 2 pounds beets, peeled and cut into 1/2-inch chunks
  
• 1 teaspoon grated ginger
  
• 1 teaspoon sugar
  
• 1/4 cup Greek yogurt
  
• 2 tablespoons chopped mint
  
• 1/4 cup pistachios, toasted and chopped
  

Directions

1. Preheat the oven to 400° F. Cut the lime and grapefruit in half and juice half of each one, reserving the juice and the unjuiced halves, and discarding the juiced halves.
2. In a medium bowl, whisk together 1 teaspoon each of grapefruit and lime juice with the mustard seeds, pepper flakes, coriander, turmeric, and 2 tablespoons olive oil. Add a pinch or two of salt and pepper, taste, and adjust. Throw in the beets, grapefruit half, and lime half and mix until everything is coated.
3. Transfer the mixture to a rimmed baking sheet and roast until the beets are fork tender, about 30 minutes. Allow to cool.
4. Make the dressing: Whisk together the reserved fresh grapefruit and lime juices, the juice from the roasted grapefruit and lime halves, the ginger and sugar, along with 2 tablespoons olive oil and a few pinches of salt and pepper.
5. Transfer the beets to a serving bowl or plate, drizzle in a few tablespoons of dressing, and toss to combine. Plate, dollop each with some yogurt and sprinkle with mint and pistachios. Serve.