Sweet beets and tangy oranges make an easy, colorful, and refreshing salad on the shortest of winter nights (it works well into spring, as long as juicy citrus is still available). A dollop of thick yogurt is optional, but highly recommended, as it marries the sweet and tart, the fruit and vegetable.
For extra color and variety, try using gold beets and/or blood oranges.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 3 medium beets
- 1 Tbsp. plus 1 tsp. vegetable, canola, or other neutral-tasting oil
- 3 medium oranges or tangerines
- 1 tsp. lemon juice
- 1/2 tsp. salt, plus more to taste
- 1/4 tsp. dry ground mustard
- Mint (for garnish, optional)
- Greek-style or sheep-milk yogurt (optional)
- Preheat oven to 375 degrees. Trim beets and place on a large piece of aluminum foil. Drizzle with 1 tsp. oil, cover with foil, place packet on a baking sheet, and bake until beets are tender when pierced with a fork, about 30 minutes. Let sit until cool enough to handle but still warm, about 20 minutes. (See How to Roast Beets.)
- Meanwhile, peel and section oranges (section over a bowl to collect juice). Pour juice into a small bowl or measuring cup and set orange sections aside.
- Whisk reserved orange juice, remaining 1 Tbsp. oil, lemon juice, salt, and mustard to combine. Add more salt to taste if you like.
- Peel beets (skins should slip off easily) and cut into wedges. Arrange beets and oranges on a platter or 4 individual plates. Drizzle with dressing. Top with mint leaves and a dollop of yogurt, if you like. Serve immediately.