Roasted Beet & Pistachio Salad
***Preheat oven to 400F***
Ingredients
- 2 medium red beets
- 2 medium golden beets
- 1 cup of whipped labneh (can substitute for greek yogurt)
- 1-2 oranges or clementines
- 3 cups of baby arugula
- 2.5 tbsp of pomegranate seeds
- 2 tbsp chopped pistachios toasted
- 1 tsp sumac
- kosher salt & flaky sea salt for finishing
Dressing
- Juice from 2 lemons
- 1/2 tsp lemon zest
- 1 garlic clove minced well
- 2 tsp dried oregano
- 3/4 cup olive oil
- S+P
Method
- Preheat oven to 400F
- If you do not have labneh - strain 1 cup of greek yogurt through a cheese cloth in the fridge for minimum 4 hours (up to 24 hours). This will create a thick tangy cheese. However, if you prefer a quicker method you can use the greek yogurt by itself seasoned well with lemon & sumac
- Drizzle beets with plenty of olive oil & sea salt
- Wrap each beet individually in foil and set onto a baking tray
- Allow to roast in the oven for 45-60 minutes (until fork tender)
- Slice beets into thin rounds (take care to separate the golden beets from the red beets so their colors don't bleed)
- Segment your orange, leaving as little of the white parts as you can
- Make the dressing - combine lemon juice, garlic, olive oil, S+P into a bowl and whisk
- Continue to whisk and slowly drizzle in the olive oil
- Toss the arugula in the dressing (don't overdress)
Assemble
- Layer your ingredients starting with the labneh. Spread an even layer of labneh on the bottom of your dish.
- Add the beets, oranges, arugula pomegranates, & pistachios
- Serve right away. Enjoy!
