Wednesday, April 11, 2012

blood orange and beet salad

Sometimes, the best meal is a giant plate of salad. No iceberg lettuce or wilted veggies here: tasty food starts with fresh, quality ingredients. Your cooking is only as good as your ingredients. My boyfriend might disagree about the whole salad-as-a-meal thing, but he hasn't come over to the dark side of roasted vegetables, tangy citrus, crunchy walnuts and herbed yogurt. Here's a salad that will suffice for a virtuous (and scrumptious) lunch or dinner. The dressing for this salad makes a tasty vegetable dip, so make a double batch. Or, try a vinaigrette in its place, for a vegan salad.
blood orange and beet salad
1 blood orange, peel removed, sliced
roasted beets, chopped
salad greens
toasted walnuts
dill yogurt (recipe follows)

Start with a bed of greens. Lay out orange slices, pile beets in the centre. Scatter some walnuts around, and finish with a dollop of dill yogurt

dill yogurt
2 or 3 tbsp chopped dill
salt and pepper
1/2 cup full-fat yogurt
juice of 1 lemon
splash of olive oil

Combine all ingredients in a bowl. Stir to combine. Serve with fresh veggies as a dip, or as a salad dressing.

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