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Beet and Citrus Salad

Yields2 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

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.

Beet and Citrus 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)
  cup plain Greek yogurt
 3 tbsp crème fraîche
 2 medium oranges (we used satsuma), supremed
 1 tbsp Colavita Prosecco Wine Vinegar
  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!

Nutrition Facts

Servings 2