Roasted Beets, Orange and Peach Salad with Greek Yogurt

Roasted Beets, Orange and Peach Salad with Greek Yogurt
Yields 4
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  1. 7-8 medium red and golden beets, washed, scrubbed and wrapped in individual foil bundles
  2. 1½ cups plain whole-milk greek yogurt
  3. 1 peach, cut into wedges
  4. 1 blood orange, cara cara or navel, peeled and sliced into rings
  5. 2 tablespoons coarsely chopped fresh tarragon
  6. 2 teaspoons fresh thyme, minced
  7. 2 tablespoons extra-virgin olive oil
  8. 2 tablespoons hazelnuts, toasted and chopped
  9. shallots (optional)
  1. Preheat oven to 400°.
  2. Toss beets in olive oil in a medium mixing bowl and wrap in aluminum foil. Roast in the oven 50-55 minutes until tender. Remove from oven and let cool 8-10 minutes. Remove the skins and cut beets into halves, or quarters if they are large, and set aside.
  3. Toast hazelnuts in a small skillet on medium-high until they start to brown. Remove from pan and let cool. Smash and give them a rough chop. Set aside until ready to assemble salad.
  4. Spread yogurt onto a medium size serving platter or wood board. Drizzle with olive oil and season with salt and pepper. Arrange beets, orange slices and peach wedges over yogurt. Sprinkle fresh herbs, hazelnuts and shallots (if using) over salad.
  1. Enjoy!
The Mad Table