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

Robbie Wilson
Recipe by Cooking Light April 2016

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Credit: Jennifer Causey Styling: Kellie Gerber Kelley

Recipe Summary test

hands-on:
17 mins
total:
1 hr 57 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Source

Bird Dog, Palo Alto, California

Nutrition Facts

155 calories; fat 8.6g; saturated fat 1.9g; mono fat 5.4g; poly fat 0.9g; protein 6g; carbohydrates 15g; fiber 4g; cholesterol 6mg; iron 2mg; sodium 221mg; calcium 118mg; sugars 9g.
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