Roasted Beets with Oranges and Yogurt Sauce
Tangy yogurt sauce offsets the sweet beets and citrus. Pistachios add a crunch.
Ingredients
- 2 large beets peeled and cut into a medium dice
- 1 tbsp olive oil
- 1/2 cup plain yogurt
- 3 oranges
- 1 teaspoon of finely chopped fresh mint
- 1/4 cup shelled pistachios
- 4 cups Arugula or spinach optional
Instructions
- Preheat the oven to 400°F.
- Toss the diced beets with olive oil then spread onto a rimmed baking sheet. Roast the beets in the oven for about 15 minutes until fork tender, tossing once halfway through. When they are done, set aside to cool.
- Meanwhile, zest one orange, then cut it in half and juice it. Mix the yogurt with the orange zest and juice and stir until combined.
- Peel and separate the remaining two oranges into sections. Cut each section into chunks.
- Toss the beets, pistachios, and oranges together.
- At this point you can serve as is with dressing and mint, or if you want to make this a salad, place a cup of greens onto 4 separate plates. Divide the beets and oranges evenly between the plates. Serve with yogurt dressing and top with mint leaves.
