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Soup & Sides

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Made with:

Astro Original Balkan Style 0% Plain 750g Family Tub

Beet and Orange Salad with Yogourt Dressing

Yield: 6 servings.

INGREDIENTS

2/3 cup Brazil nuts or walnuts, coarsely chopped (100 g)
2 lb beets (900 g)
3 tbsp cider vinegar
1 tsp granulated sugar
½ tsp salt
½ cup thinly sliced red onion
½ cup Astro Original Balkan Style 0% Plain yogourt
4 tsp extra-virgin olive oil
1 tsp Dijon mustard
2 navel oranges, peeled

PREPARATION

  1. In a dry skillet, toast nuts over medium heat, shaking pan often, until light golden, about 5 minutes. Transfer to a plate and let cool.
  1. Bring a saucepan of salted water to a boil. Leaving root ends intact, trim tops from beets, leaving about a 1-inch (2.5-cm) stem. Add beets to boiling water, cover and cook until fork-tender, about 30 minutes. Drain and let cool enough to handle. Slip off skins;
    2. cut into wedges or slice into half-moons.
  2. Meanwhile, in a large bowl, stir together vinegar, sugar and salt. Stir in onion; let stand for 30 minutes. Drain, reserving 1 tsp liquid.
  3. In a small bowl, whisk together yogourt, oil, mustard and reserved liquid; set aside.
  4. Cut out orange segments from membranes.
  5. To assemble, divide beets among plates; top with orange segments and pickled onion. Drizzle with yogourt dressing. Sprinkle with nuts.

ADDITIONAL NOTES

For a leafy green version, serve this salad over watercress, baby spinach, or torn leaves of Bibb or leaf lettuce.