- 8
- 35 mins
- 75 mins
Ingredients
- 1 1/2 pounds small-to-medium beets, preferably Chioggia
- 1/2 cup water
- 1 cup whole-milk plain yogurt
- 5 tablespoons coarsely chopped toasted skinned hazelnuts, divided
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1/2 teaspoon fine sea salt, divided
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground pepper
- 4 cups packed baby mizuna, tatsoi or spinach
- 4 ripe peaches, cut into 1/2-inch wedges
- 2 tablespoons small fresh mint leaves or torn basil
Preparation
Step 1
Preheat oven to 400°F.
Wash beets and place in a small roasting pan. Pierce all over with a small paring knife. Add water to the pan and cover with foil. Roast until tender when pierced with a knife, 40 to 50 minutes.
Meanwhile, combine yogurt, 3 tablespoons hazelnuts, honey, lemon juice and 1/4 teaspoon salt in a food processor or blender; pulse until smooth. Refrigerate until ready to use.
When the beets are cool enough to handle, peel them and cut into 1/2-inch wedges. Transfer to a medium bowl and toss with oil, pepper and the remaining 1/4 teaspoon salt.
To assemble the salad, make a bed of greens on a serving platter. Drizzle with half of the yogurt dressing and top with the beets and peaches. Tuck mint (or basil) in between the beets and peaches. Drizzle the remaining dressing on top and sprinkle with the remaining 2 tablespoons hazelnuts.