Spring Beet And Pea Salad Recipe

Name: Spring Beet And Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 baby red beets, roots and stems removed; 3 baby yellow beets, roots and stems removed; 1 cup 2% reduced-fat milk; 1/4 cup plain Greek yogurt; 1 teaspoon cider vinegar; 2 blood oranges; 2 tablespoons fresh grapefruit juice; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1/4 teaspoon kosher salt; 3 tablespoons extra-virgin olive oil; 8 cups torn curly-leaf lettuce; 1/3 cup fresh flat-leaf parsley leaves; 1/3 cup small fresh mint leaves; 1/3 cup chopped fresh chives; 3/4 cup shelled fresh or frozen green peas, thawed

Servings: persons

3 baby red beets, roots and stems removed
3 baby yellow beets, roots and stems removed
1 cup 2% reduced-fat milk
1/4 cup plain Greek yogurt
1 teaspoon cider vinegar
2 blood oranges
2 tablespoons fresh grapefruit juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
8 cups torn curly-leaf lettuce
1/3 cup fresh flat-leaf parsley leaves
1/3 cup small fresh mint leaves
1/3 cup chopped fresh chives
3/4 cup shelled fresh or frozen green peas, thawed

1
Preheat oven to 375u00b0.
2
Wrap red beets loosely in foil. Wrap yellow beets loosely in foil. Place both packages in a roasting pan; roast at 375u00b0 for 45 minutes or until just tender. Cool completely. Peel beets, and cut into quarters; set aside.
3
Combine milk, yogurt, and vinegar in a microwave-safe liquid measuring cup; microwave at HIGH for 3 minutes. Stir to form small curds. Strain through a sieve lined with a double layer of cheesecloth; let stand 5 minutes. Discard liquid. Set cheese mixture aside.
4
Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 2 tablespoons juice. Discard membranes.
5
Combine blood orange juice, grapefruit juice, mustard, honey, and salt in a small bowl. Slowly pour in olive oil, stirring constantly with a whisk. Place half of juice mixture in a small bowl. Add yellow beets; toss well to coat. Divide yellow beets evenly among 6 small plates. Add red beets to bowl; toss well to coat. Divide red beets and orange sections among the plates.
6
Place remaining juice mixture in a large bowl. Add lettuce and herbs to bowl; toss well to coat. Place about 3/4 cup lettuce mixture on each plate. Place about 1 tablespoon cheese mixture on each serving. Sprinkle each serving with 2 tablespoons peas.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 baby red beets, roots and stems removed, 3 baby yellow beets, roots and stems removed, 1 cup 2% reduced-fat milk, 1/4 cup plain Greek yogurt, and more.

Yes, Spring Beet And Pea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Beet And Pea Salad

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