Spiced Beet Salad with Citrus-Ginger Dressing

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Beets
  • 1/2 tsp Coriander, dried
  • 1 tsp Ginger
  • 1 Grapefruit, small
  • 1 Lime
  • 2 tbsp Mint

• Baking & Spices

  • 1 tsp Mustard seeds, black
  • 1 pinch Red pepper flakes
  • 1 Salt and freshly ground pepper
  • 1 tsp Sugar
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Pistachios, toasted and chopped

• Dairy

  • 1/4 cup Greek yogurt

Found on food52.com

Description

Ingredients

• 1 lime
• 1 small grapefruit
• 1 teaspoon black mustard seeds (or yellow for a sweeter, milder option)
• 1 pinch red pepper flakes
• 1/2 teaspoon dried coriander
• 1/4 teaspoon turmeric
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 2 pounds beets, peeled and cut into 1/2-inch chunks
• 1 teaspoon grated ginger
• 1 teaspoon sugar
• 1/4 cup Greek yogurt
• 2 tablespoons chopped mint
• 1/4 cup pistachios, toasted and chopped

Directions

• Preheat the oven to 400° F. Cut the lime and grapefruit in half and juice half of each one, reserving the juice and the unjuiced halves, and discarding the juiced halves.
• In a medium bowl, whisk together 1 teaspoon each of grapefruit and lime juice with the mustard seeds, pepper flakes, coriander, turmeric, and 2 tablespoons olive oil. Add a pinch or two of salt and pepper, taste, and adjust. Throw in the beets, grapefruit half, and lime half and mix until everything is coated.
• Transfer the mixture to a rimmed baking sheet and roast until the beets are fork tender, about 30 minutes. Allow to cool.
• Make the dressing: Whisk together the reserved fresh grapefruit and lime juices, the juice from the roasted grapefruit and lime halves, the ginger and sugar, along with 2 tablespoons olive oil and a few pinches of salt and pepper.
• Transfer the beets to a serving bowl or plate, drizzle in a few tablespoons of dressing, and toss to combine. Plate, dollop each with some yogurt and sprinkle with mint and pistachios. Serve.