Roasted Beet and Citrus Salad with Greek Yogurt

4 servings | 20 min | Easy | Kosher | Vegetarian

Ingredients:

• 3 small red beets
• 3 small golden beets (optional)
• 1 peeled red onion or a few shallots
• 2 oranges (or blood orange/clementine/grapefruit)
• 1 bag arugula (about 100 g)
• A handful of roasted almonds
• 200 g Kfar Tabor Greek yogurt
• Olive oil
• Salt and pepper

Vinaigrette:

• 1 small garlic clove
• 1 tbsp smooth Dijon mustard
• 1 tbsp honey
• 3 tbsp apple cider/natural/rice vinegar
• 2 tbsp canola oil
• 2 tbsp olive oil
• Salt and pepper

Instructions:

1. Peel the beets and onion and cut according to size (halves for small ones, quarters or eighths for larger ones). Season with a little salt and olive oil and place on a baking sheet lined with parchment paper. Roast at 180°C (turbo/fan) for about half an hour.
2. Meanwhile, prepare the vinaigrette: place all the ingredients in a tall, narrow container and blend with an immersion blender until smooth. Taste and adjust seasoning as needed.
3. Carefully peel the citrus with a knife and slice.
4. Once the roasted vegetables have cooled, toss them and the arugula leaves with the vinaigrette and arrange on a wide, flat plate. Sprinkle with roasted almonds, the citrus slices, and spoonfuls of the yogurt.