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Spring Beet and Pea Salad

Photo: Jennifer Causey Styling: Kellie Gerber Kelley

Hands-on time 17 mins
Total time 1 hr, 57 mins

Serves 6

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


  • 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

Nutrition 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

How to Make It

  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.

Bird Dog, Palo Alto, California