Serves: 4
Prep Time: 15 min
Cooking Time: 0 min
Total: 15 min
Ingredients
1 1/2 cups beet cubes, pre-cooked or roasted
1 raw medium beet, peeled and grated
2 oranges, segmented
1/2 cup Greek yogurt
2 tbsp. red or white wine vinegar
2 tbsp. fresh basil, finely chopped
2 tbsp. good quality mustard
2 tbsp. honey
salt and pepper, to taste
1 raw medium beet, peeled and grated
2 oranges, segmented
1/2 cup Greek yogurt
2 tbsp. red or white wine vinegar
2 tbsp. fresh basil, finely chopped
2 tbsp. good quality mustard
2 tbsp. honey
salt and pepper, to taste
Directions
- In a small bowl stir together yogurt, vinegar, basil, mustard, honey, salt and pepper. Taste and adjust if necessary.
- Place oranges, cooked beets and raw beets in a bowl and toss with dressing.
- Alternatively, toss beets with dressing, saving orange pieces to garnish on top.
- Serve at room temperature or lightly chilled.
Recipe from blog.danone.ca
i've always been curious about beets - and this looks like the recipe that will get me to actually try cooking with them.
ReplyDeletewhich mustard brand would you recommend?
Hi, thanks for your comment! I can see how beets can be a little bit intimidating because of their colour and earthy taste. This salad is a great place to start experimenting! I used Maille Dijon Original mustard, one of my favourites.
ReplyDeleteAnother recipe that you might like to try is the Beet, Walnut and Spinach Salad - http://www.littletoast.ca/2012/08/beet-walnut-and-baby-spinach-salad.html.
thanks, tamar! i'm going to make this tonight. ;)
ReplyDelete