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
Continue After Advertisement
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
-
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.
-
In the meantime, whisk together yogurt, olive oil, dill, OJ, and lemon juice.
-
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.
See what other Food52ers are saying.