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Make Ahead

Roasted Beet & Orange Salad with Creamy Dill Vinaigrette

by:
October  2, 2009
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Roasted Beet & Orange Salad with Creamy Dill Vinaigrette
  • Serves 2-3
Author Notes

I have to admit that I'd never cooked beets at home until last year! They always seemed messy and high maintenance. But once I gave it a try, I realized how wrong I was. Roasting beets is incredibly easy and yields deliciously sweet veggies that work beautifully with this tangy dressing. —One Hungry Mama

What You'll Need
Ingredients
  • 4 beets, trimmed & scrubbed
  • 1 orange, segmented with peel & pith removed
  • 1/4 cup plain whole milk yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • Handful walnuts, chopped (optional)
Directions
  1. Preheat oven to 350 degrees. Wrap beets in aluminum foil and roast for about an hour and a half. When done, let them cool while still wrapped in foil. After about 5 minutes, unwrap, peel, and cut into quarters, then cut each quarter in half.
  2. In the meantime, whisk together yogurt, olive oil, dill, OJ, and lemon juice.
  3. Toss beets, orange segments, and dressing (you won’t need as much as the recipe makes–leftover stored in an airtight container will keep for about a week). Sprinkle walnuts on top.
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