Green Tomato-Citrus Stacks with Beet-Stained Yogurt

1. 1

   Cut a thin slice off the blossom and stem end of 1 orange to reveal the flesh.

2. 2

   Stand the orange upright and slice off the peel and pith in thick strips, cutting from the top to bottom and following the curve of the fruit.

3. 3

   Cut the orange crosswise into 1/2-inch slices and remove any seeds from the slices with the tip of a knife.

4. 4

   Repeat with remaining oranges and set aside in a bowl.

5. 5

   Peel beets and, using a box grater on a very fine setting, shred the beets into a bowl and set aside.

6. 6

   Add 2 tablespoons of the olive oil, lemon juice and capers to a small bowl.

7. 7

   Whisk to lightly combine and set aside.

8. 8

   In another small bowl, mix the yogurt with the remaining olive oil and stir in the crushed garlic clove.

9. 9

   Add a pinch of kosher salt and freshly cracked black pepper.

10. 10

    Slice the tomatoes a 1/2-inch thick and pile onto the platter with the sliced oranges.

11. 11

    Spoon the lemon caper dressing over the stacks, season with salt, and set a handful of the grated beets over the top.

12. 12

    To serve, discard the garlic clove from yogurt dressing, spoon a large dollop over the beets, and garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.