siggi’s Citrus Beet Salad with Pistachios
-
Total Time: 60 min
-
Servings: 6
-
Serving Size: 1 1/2 cups
-
Level: easy
6 medium beets (mix of red and yellow for extra color)
1 blood orange
1 navel orange
1/4 cup pistachios
5 Tbs olive oil
1 tsp Dijon mustard
3 Tbs sherry vinegar
salt & pepper to taste
Citrus Yogurt Dressing
2/3 cup siggi’s 0% Plain skyr
zest of 1 blood orange
zest of 1 navel orange
2 Tbs olive oil
4 Tbs orange juice
salt & pepper to taste
Preheat oven to 375°F
Rinse the beets under cold water to remove any dirt or sand. Place the beets in an aluminum lined baking dish. Drizzle beets with olive oil and season with salt. Cover the baking dish with foil and place in the oven to roast for about 45-50 minutes or until fork tender.
Remove the beets from the oven and let them cool to room temperature before peeling them. To peel, just wrap the beets in a paper towel and gently run the skins off. Cut the beets into small bite size pieces and set aside.
In a small mixing bowl, whisk together the mustard and vinegar. Slowly drizzle in the olive oil until dressing is emulsified. Season with salt and pepper to taste. Dress the beets with the vinaigrette while they are still warm.
For the sweet and tangy citrus yogurt dressing, combine the yogurt, orange zests, olive oil and orange juice. Season with salt and pepper and combine.
Combine everything together, top with pistachios for a delicious salad!
