Beet and Orange Salad with Yogourt Dressing

By á-2799

Ingredients

• 2/3 c nuts (brazil, walnuts, pecans)
• 2 lb beets
• 3 tbsp cider vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 c thinly sliced red onion
• 1/2 c plain yogourt
• 4 tsp olive oil
• 1 tsp dijon mustard
• 2 navel oranges, peeled

Details

Servings 6

Preparation

Step 1

in a dry skillet, toast nuts over med heat, shaking pan often, until light golden, about 5 min. Transer to a plate, let cool and chop.
Bring saucepan of salted water to a boil. Leaving root end intact, trim tops from beets, leaving about a 1 " stem. Add beets to boiling water, cover and cook until fork tender, about30 min. Drain and let cool enough to handle. Slip off skins, cut into wedges or slice into half moons.
Meanwhile, in a large bowl, stir together vinegar, sugar and salt. Stir in onion, let stand for 30 min. Drain, reserving 1 tsp liquid.
In a small bowl, whisk together yogourt, oil, mustard and reserved liquid, set aside.
Cut out orange segments from membranes.
To assemble, divide beets among plates, top with oroange segments and pickled onion. Drizzle with yogourt dressing. Sprinkle with nuts.
Nice served with spinach or bibb lettuce.