February 13, 2020
Beet & Citrus Salad
Prep Time: 20 minutes
Total Time: 80 minutes
This bright salad makes the best of winter produce.
Yield: Serves 4 to 6
- Preheat oven to 450°F. Make 3 separate foil packages with each variety of beet, reserving 1 candy cane beet for garnish. Place packages on baking sheet and roast for 50 minutes, or until beets are tender when pierced with fork. Let cool and rub off skins. Cut into wedges.
- In bowl, combine orange juice, zest, yogurt, oil, mustard and poppy seeds, and whisk until uniform. Season with salt and pepper, to taste.
Assemble Salad And Serve
- Arrange arugula on large platter. Trim and peel remaining beet; using mandoline or sharp knife, slice very thinly.
- Add beet slices to salad, along with roasted beets and orange segments. Top with dressing and hazelnuts.