Spring Beet and Pea Salad

Cooking Light
Spring Beet and Pea SaladRecipe

Photo: Jennifer Causey Styling: Kellie Gerber Kelley

Wilson suggests using your best olive oil to indulge both your veggies and your palate.


Serves 6


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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


Hands-on: 17 Minutes
Total: 1 Hour, 57 Minutes

1. Preheat oven to 375°.

2. Wrap red beets loosely in foil. Wrap yellow beets loosely in foil. Place both packages in a roasting pan; roast at 375° 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.

Created date

February 2016

Nutritional Information

Calories 155
Fat 8.6 g
Satfat 1.9 g
Monofat 5.4 g
Polyfat 0.9 g
Protein 6 g
Carbohydrate 15 g
Fiber 4 g
Cholesterol 6 mg
Iron 2 mg
Sodium 221 mg
Calcium 118 mg
Sugars 9 g
Est. Added Sugars 0 g