Roasted Beets with Oranges and Yogurt Sauce
Tangy yogurt sauce offsets the sweet beets and citrus. Pistachios add a crunch.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 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
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.
Keyword beets, oranges, yogurt