- 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
- 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
Preheat oven to 375°.
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.
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.
Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 2 tablespoons juice. Discard membranes.
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.
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.