by One Hungry Mama
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my 11 recipes »
Photo by One Hungry Mama
One Hungry Mama's Notes:
Expand4 beets, trimmed & scrubbed Ask a question about this ingredient
1 orange, segmented with peel & pith removed Ask a question about this ingredient
1/4 cup plain whole milk yogurt Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons fresh dill, chopped Ask a question about this ingredient
1 tablespoon freshly squeezed orange juice Ask a question about this ingredient
2 tablespoons freshly squeezed lemon juice Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
handfuls walnuts, chopped (optional) Ask a question about this ingredient
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.
Ask a question about this stepIn the meantime, whisk together yogurt, olive oil, dill, OJ, and lemon juice.
Ask a question about this stepToss 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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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
