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Beet and Citrus Salad

Beet and Citrus Salad
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Beet and Citrus Salad

Beet and Citrus Salad

This beet and citrus salad is the perfect combination of sweet and savory. Adding some lemon extra virgin olive oil gives a wonderful touch to this salad.

Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Ingredients

 3 medium sized red AND golden beets (about 1 1/4 lb)
 Colavita Extra Virgin Olive Oil or Lemon Extra Virgin Olive Oil
 ¼ cup finely chopped unsalted, roasted almonds
 ½ cup chopped fresh flat-leafed parsley
 1 tbsp lemon zest (from 2 lemons)
  cup plain greek yogurt
 3 tbsp crème fraîche
 2 medium oranges (we used satsuma), supremed
 1 tbsp Colavita Prosecco White Vinegar
  tsp black pepper
 ½ tsp kosher salt

Directions

1

Roast the beets. Heat your oven to 425°F. Trim the beets of their leaves and rinse them under cool water. Pat dry and pierce each beet with a sharp knife in several places.

2

Wrap each beet loosely in aluminum foil and place them on a baking sheet. Roast them in oven for about 30-45 minutes or until they are easily pierced with a knife.

3

Remove from the oven and allow to cool. Once cool, peel the beets and cut into 1/2-inch wedges.

4

In a small bowl, combine the yogurt and the crème fraiche. Spread yogurt mixture onto a serving platter; top with beets and oranges. Drizzle with Colavita Olive Oil and sprinkle kosher salt and pepper.

5

Garnish with almonds and parsley. Serve.

Ingredients

 3 medium sized red AND golden beets (about 1 1/4 lb)
 Colavita Extra Virgin Olive Oil or Lemon Extra Virgin Olive Oil
 ¼ cup finely chopped unsalted, roasted almonds
 ½ cup chopped fresh flat-leafed parsley
 1 tbsp lemon zest (from 2 lemons)
  cup plain greek yogurt
 3 tbsp crème fraîche
 2 medium oranges (we used satsuma), supremed
 1 tbsp Colavita Prosecco White Vinegar
  tsp black pepper
 ½ tsp kosher salt

Directions

1

Roast the beets. Heat your oven to 425°F. Trim the beets of their leaves and rinse them under cool water. Pat dry and pierce each beet with a sharp knife in several places.

2

Wrap each beet loosely in aluminum foil and place them on a baking sheet. Roast them in oven for about 30-45 minutes or until they are easily pierced with a knife.

3

Remove from the oven and allow to cool. Once cool, peel the beets and cut into 1/2-inch wedges.

4

In a small bowl, combine the yogurt and the crème fraiche. Spread yogurt mixture onto a serving platter; top with beets and oranges. Drizzle with Colavita Olive Oil and sprinkle kosher salt and pepper.

5

Garnish with almonds and parsley. Serve.

Beet and Citrus Salad

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