Preheat oven to 425 degrees. Leave 1-inch of roots and stems on beets. Scrub well. Place beets on a large piece of heavy foil. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Wrap tightly; place in a large rimmed baking pan.
Thanks to beets, citrus, and fennel, you can have a delicious seasonal winter salad.
Servings and Ingredients
|3 large red beets|
|2 tbsp. Gustare Vita extra virgin olive oil, divided|
|½ tsp. kosher salt, divided|
|½ tsp. black pepper, coarse-ground; divided, plus additional for garnish|
|2 Cara Cara oranges|
|2 mandarin oranges|
|½ c. fresh Cara Cara orange juice|
|1 tbsp. fresh lime juice|
|2 tbsp. Gustare Vita red wine vinegar|
|1 c. Hy-Vee plain Greek yogurt|
|2 tbsp. fermented honey sauce with organic garlic, or Hy-Vee honey|
|1 small head fennel, trimmed and thinly sliced; fronds reserved for garnish|
|1 c. red pearl onions, peeled and halved|
|2 c. baby kale, lightly packed|
Things To Grab
- Aluminum foil
- Large rimmed baking pan
- Small bowl
- 4 serving plates
Roast beets for 45 to 60 minutes or until tender. Cool slightly; rub off skins with paper towels. Remove and discard roots and stems. Cut beets into thin slices, then cut slices in half; set aside.
Peel Cara Cara, mandarin oranges, and lime. Slice oranges; cut segments from lime. Cover and refrigerate citrus fruit. For dressing, combine Cara Cara orange juice and lime juice. Whisk in remaining 1 tablespoon olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
To serve, combine yogurt and fermented honey in a small bowl. Spread mixture onto 4 serving plates. Top with beets, orange slices, lime segments, fennel, pearl onions, and kale. Spoon dressing over each salad. Garnish with fennel fronds and course ground pepper, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 240mg
- Total Carbohydrates: 47g
- Protein: 10g