Photo Credit: Deb Lindsey
3 medium beets (1 3/4 pounds total)
2 tablespoons plus 3/4 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 small oranges, preferably blood oranges
1 tablespoon fresh lemon juice
1 teaspoon honey
1 cup plain Skyr (Icelandic yogurt) or plain Greek-style yogurt, low-fat or full fat
1 cup watercress leaves and small sprigs
1 teaspoon poppy seeds, for garnish
Preheat the oven to 425 degrees.
Trim the stems and roots off the beets, then rub each with 1/4 teaspoon of the oil. Wrap each beet in aluminum foil, place on a baking sheet and roast until easily pierced with a fork, about 1 hour. Allow to cool and then remove the peel with a paring knife and/or by rubbing the peel away with your fingers. Cut the beets into 1/2-inch thick slices and toss with 1/8 teaspoon each salt and pepper.
Use a Microplane grater to zest one of the oranges; you need 1/4 teaspoon’s worth. Then cut the peel and white pith off all of the oranges and cut them into 1/2 inch rounds.
Whisk together the remaining 2 tablespoons of oil, the lemon juice, honey, the orange zest and the remaining 1/8 teaspoon each salt and pepper in a medium bowl, to form an emulsified dressing.
To serve, smear 1/4 cup of the Skyr or yogurt on each salad-size plate. Place 1/4 cup of the watercress on top, then arrange the beet and orange slices on the greens. Drizzle each portion with some of the dressing, then sprinkle with poppy seeds.
Makes 4 Servings
Per serving: Calories 160; Total Fat 9g; (Sat Fat 2g); Protein 7g; Carb 14g; Fiber 3g; Cholesterol 0mg; Sodium 220mg; Total Sugar 11g