Roasted Beet & Orange Salad With Creamy Dill Vinaigrette

1. 1

   Preheat oven to 350 degrees. Wrap beets in aluminum foil and roast for about an hour and a half. When done, let them cool while still wrapped in foil. After about 5 minutes, unwrap, peel, and cut into quarters, then cut each quarter in half.

2. 2

   In the meantime, whisk together yogurt, olive oil, dill, OJ, and lemon juice.

3. 3

   Toss beets, orange segments, and dressing (you won't need as much as the recipe makes-leftover stored in an airtight container will keep for about a week). Sprinkle walnuts on top.

* Per serving · 4 servings · Values may vary.

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