A Colourful Beet Salad with Yogurt Poppy Seed Dressing
Jewel tones of purple, orange and green blend together to create this easy yet elegant summer salad.
Beet and Orange Salad
Beet and Orange Salad
| Servings | Prep Time |
| 6Servings | 30Minutes |
| Servings | Prep Time |
| 6Servings | 30Minutes |
Ingredients
- 8 beets medium-sized (about 2 lb/1 kg)
- 2 navel oranges small in size
- 3 tbsp mint leaves fresh, lightly packed
- ¼ cup pistachios shelled and unsalted
- Poppy Seed Dressing
- 3 tbsp low-fat plain yogurt or buttermilk
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- ½ tsp liquid honey
- ½ tsp poppy seeds
- sea salt to taste
- freshly ground pepper to taste
Servings: Servings
Units:
Ingredients
Servings: Servings Units: |
Instructions
- Place beets in a large saucepan with enough cold water to cover by 1 inch (2.5 cm). Bring to a boil over high heat; reduce heat to medium-low, partially cover and cook beets until tender, 20 to 30 minutes. Drain and let cool. Peel and trim beets; cut crosswise into ¼-inch (5 mm) thick slices.
- Cut peel and pith off oranges; thinly slice crosswise into ½-inch (1 cm) rounds, removing any seeds.
Poppy Seed Dressing
- In a bowl, whisk yogurt, oil, vinegar, honey and poppy seeds; add salt and pepper to taste. Arrange overlapping sliced beets and oranges on a platter. Drizzle with dressing; sprinkle with mint and pistachios.
Recipe Notes
Nutrition facts per serving: 171 calories, 4 g protein, 7 g fat (1 g saturated fat), 24 g carbohydrates (5 g fibre), 1 mg cholesterol, 132 mg sodium.
Original recipe was published in Best Health's May 2015 issue.
