Name: Beet and Citrus Salad
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2
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); ⅓ cup plain Greek yogurt; 3 tbsp crème fraîche; 2 medium oranges (we used satsuma), supremed; 1 tbsp Colavita Prosecco Wine Vinegar; ⅛ tsp black pepper; ½ tsp kosher salt

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.

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)

⅓ cup plain Greek yogurt

3 tbsp crème fraîche

2 medium oranges (we used satsuma), supremed

1 tbsp Colavita Prosecco Wine Vinegar

⅛ tsp black pepper

½ tsp kosher salt

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.

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.

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

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.

Garnish with almonds and parsley. Serve!