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
Est. added sugars 0g
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.