Salt Roasted Beet + Blood Orange Salad
red + golden beets over dill lime yogurt with blood orange, pomegranate and watercress
Course: SaladCuisine: Mediterranean, AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
1
hour15
minutesEquipment
- Mandoline
Ingredients
4 medium beets, mix of golden + red
1 lb course ground kosher salt
1 cup plain whole-milk greek yogurt
1 blood orange
1 lime
1/2 garlic clove, grated
3 tbsp fresh dill, divided
1/2 cup pomegranate seeds
1 handful watercress
5 small mint leaves
flaky sea salt
Directions
- Preheat the oven to 350F.
- Put a 1/4-inch layer of salt in the bottom of a small baking dish. Place the beets on top of the salt, making sure they are not touching each other. Cover the beets with the remaining salt.
- Bake until fork-tender, about 1 hour, 15 minutes.
- Meanwhile, supreme blood orange and set aside segments.
- Chop 2 tbsp of dill. Reserve 1 tbsp uncut fronds for plating.
- Grate the zest of the lime in a small bowl. Add to it juice from 1/2 lime.
- Whisk in the yogurt, grated garlic, chopped dill, salt and pepper to taste. Cover, refrigerate, and let meld for 30 mins.
- When beets are finished cooking, remove from the salt and let cool to touch.
- Peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline.
- To plate, spread yogurt sauce on bottom of shallow bowl. Add slices of beets on top, then evenly place blood orange segments, pomegranate seeds, watercress, dill fronds and mint around. Finish with light squeeze of lime juice and sprinkle of flaky sea salt.