Overhead shot of the final roasted beet salad with yogurt, blood oranges, hazelnuts, and tarragon.
Print Recipe
5 from 1 vote

Roasted Beet Salad

Sweet earthy beets paired with juicy blood oranges atop cumin scented yogurt with fresh herbs and hazelnuts for a fabulously colorful and seasonally refreshing winter salad!
Recipe inspired by Eyeswoon’s Beet Salad.
Prep Time20 mins
Cook Time45 mins
Course: Salad
Cuisine: Californian
Keyword: Blood Orange & Beet Salad, Roasted Beet Salad, Winter Beet Salad, Winter Cirus Salad with Beets
Servings: 10
Author: Daniela Gerson

Ingredients

  • 5 medium red beets
  • 5 medium golden beets
  • 3 tablespoons extra-virgin olive oil plus extra for drizzling
  • salt and freshly cracked pepper
  • 4 or 5 sprigs fresh thyme
  • ¼ cup 70 g hazelnuts
  • 4 blood oranges
  • 1 small shallot finely chopped
  • 3 tablespoons red wine vinegar
  • 1 cup 180 ml full-fat Greek yogurt
  • 2 teaspoons of cumin
  • 1 teaspoon of honey
  • 4 or 5 sprigs fresh tarragon
  • salt
  • pepper

Instructions

  • Preheat the oven to 425°F (220 ̊C).
  • Drizzle red and golden beets with olive oil, salt and pepper and tightly wrap, a few together at a time, but dividing by color, in foil with a few thyme sprigs. Place foil packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, 45 minutes to 1 hour, depending on the size of your beets. Unwrap the beets and let them cool slightly. When beets are cool enough to handle, peel by gently rubbing skin under cold running water or gently peel off with your fingers.
  • While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 4-6 minutes, or until they’re golden and fragrant. Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins (don’t worry if all of the skins don’t come off). Roughly chop the nuts.
  • Using a sharp knife, remove the pith and peel from the blood oranges, and slice them crosswise in ¼-inch-thick rounds.
  • Squeeze the juice from the end orange pieces into a bowl. Reserve 1 tablespoon of blood orange juice in a separate bowl. Add yogurt to the bowl with most the juice and whisk together with honey, cumin, and salt.
  • In the bowl with the remaining 1 tablespoon of blood orange juice, whisk together shallot, vinegar, and blood orange while drizzling in olive oil. Season with salt and pepper.
  • Cut the beets into wedges and toss them with some of the dressing, making sure to keep the golden and red beets in separate bowls.
  • Just before serving, slather the yogurt on a serving bowl or tray. Arrange the beets and blood orange slices over the yogurt, spooning some of the dressing over the top. Sprinkle with the chopped hazelnuts and a healthy dose of tarragon. Season to taste with salt and pepper.

Notes

  • When possible, buy local and organic beets and citrus.
  • Roast red and yellow beets separately so their color don't bleed into one another. 
  • Cooking times for beets will vary depending on their exact size. When a fork can easily pierce through them, they’re done!
  • Beet can be roasted up to 3 days in advance and kept in the fridge until ready to use.
  • Any variety, size and color of beet can work.
  • If you can’t find blood oranges, sub in any other citrus (or just add other citrus in for fun!)
  • For best results, use full fat, Greek yogurt.
  • Quantity  can be easily halved or doubled.