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1 Hour 15 Mins
Serves 6 (serving size: 3/4 cup)
Thanksgiving fare is delicious and comforting—but all too often it's also an overwhelmingly heavy meal. To offset all those deep rich flavors, you want something bright and fresh, with enough flavor to cut through those other dishes. This salad is like a breath of fresh air at the table: The tangy yogurt and bold citrus will ensure it quickly becomes a favorite.
- 2 cups kosher salt
- 3 large egg whites
- 3 medium-size red or golden beets (about 1 1/4 lb.), trimmed
- Cooking spray
- 1/4 cup finely chopped unsalted roasted almonds
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon lemon zest (from 2 lemons)
- 1 small garlic clove, minced (about 3/4 tsp.)
- 1/3 cup plain 2% reduced-fat Greek yogurt
- 3 tablespoons crème fraîche
- 2 medium oranges (about 14 oz.), peeled and cut into 1/2-inch wedges
- 1 tablespoon Champagne vinegar
- 1 1/2 teaspoons extra-virgin olive oil
- 1/8 teaspoon black pepper
- Calories 149
- Fat 8g
- Satfat 2g
- Unsatfat 4g
- Protein 5g
- Carbohydrate 17g
- Fiber 5g
- Sugars 12g
- Added sugars 0g
- Sodium 232mg
- Calcium 9% DV
- Potassium 9% DV
How to Make It
Preheat oven to 400°F. Whisk salt and egg whites in a large bowl until mixture is the texture of wet sand. Coat beets generously with cooking spray. Using your hands, pack salt mixture onto beets, completely encasing each beet. Place beets 2 inches apart on a baking sheet, and roast at 400°F until salt crust is golden brown and beets are tender when pierced with a knife, about 50 minutes. Cool beets 10 minutes; remove salt crust. Peel beets, and cut into 1/2-inch wedges.
Stir together almonds, parsley, zest, and garlic in a small bowl. Mix yogurt and crème fraîche in another small bowl.
Spread yogurt mixture onto a serving platter; top with beets and oranges. Drizzle with vinegar and oil. Sprinkle with almond mixture and pepper.