Summertime Beetroot Salad

Name: Summertime Beetroot Salad
Ingredients: 4-5 Medium beets; Splash raspberry vinegar; a glug lemon scented oil; a glug herb-infused oil (I like OHCo. coriander, fennel and dill); Juice and zest of one orange; 1/2 cup greek-style yogurt; honey; 1/4 cup shelled pistachios; salt

9 ingredients

4 steps

Ingredients

4-5 Medium beets
Splash raspberry vinegar
a glug lemon scented oil
a glug herb-infused oil (I like OHCo. coriander, fennel and dill)
Juice and zest of one orange
1/2 cup greek-style yogurt
honey
1/4 cup shelled pistachios
salt

Directions

1

Scrub the beets and wrap them in a couple layers of aluminum foil. Place them in a medium hot oven until tender. This can take a couple hours. Remove from oven and allow them to cool until you can handle them. Slough off the peels and cut them into slices or smallish chunks.
2

Dress the beets with the vinegar, oils, 1/2 the freshly squeezed orange juice and salt to taste.
3

Prepare the yoghurt dressing by combining the yoghurt, remaining half of the orange juice & zest, and a squeeze of mild flavored honey. At this point the beets and dressing may be refrigerated up to a day and assembled just before serving.
4

To assemble, place the beets in a shallow dish, pour the yoghurt into the middle and sprinkle with coarsely chopped pistachios. Serve and enjoy!