I've always loved reading cookbooks as if they were novels, often staying up late to mark recipes and create imaginary menus. Since obtaining a stunning new cookbook, it's become a staple on my nightstand with its incredible photography and delectable recipes. To celebrate the recent launch of this culinary gem, the author kindly shared one of my favorite recipes: a Blood Orange & Roasted Beet Salad With Yogurt, Tarragon, & Hazelnuts. This dish truly embodies the essence of autumn. Keep reading for the inspiration behind this salad and the recipe to whip up this weekend!
Photos by Johnny Miller.
From the author: Roasted beets are a winter staple in my kitchen. I prepare a large batch to use in salads, sides, and grain bowls throughout the week. This salad is a standout; the blood orange's vivid color complements the beets while its bright acidity balances their earthiness. I typically serve this on a layer of Greek yogurt, but fresh ricotta also works beautifully. For added flavor, consider drizzling the toasted hazelnuts with olive oil, salt, and pepper. Nuts deserve seasoning too!
What I adore about this cookbook is its blend of delightful flavors and stunning aesthetics. The author excels at creating artful simplicity, making it easy for anyone to host a beautiful and tasty dinner party at home.
Don't miss out on the full cookbook, which is filled with exquisite dishes that are both visually stunning and mouthwatering. Now, let's get to the recipe for this Blood Orange and Beet Salad.
Ingredients
What You'll Need
- 4 medium red beets
- 4 medium golden beets
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly cracked pepper
- 4 or 5 sprigs fresh thyme
- 1/4 cup hazelnuts
- 3 blood oranges
- 1 small shallot, finely chopped
- 2 tablespoons red wine vinegar
- 3/4 cup Greek yogurt
- 4 or 5 sprigs fresh tarragon
Instructions
- Preheat the oven to 425°F. Wrap red beets in foil, drizzle with olive oil, and season with salt and pepper. Add thyme sprigs and seal the foil. Repeat for golden beets.
- Place the foil packets on a baking sheet and roast until tender, about 45 minutes to 1 hour. Allow to cool slightly, then peel the skins off using your fingers or a paper towel.
- While the beets are roasting, toast hazelnuts on a baking sheet for 4 to 6 minutes until golden. Place them in a kitchen towel and rub to remove skins, then roughly chop.
- In a bowl, squeeze juice from half an orange, then add shallot and vinegar. Season with salt and pepper, and whisk in olive oil.
- Peel and slice the remaining 1 1/2 blood oranges into 1/4-inch thick rounds.
- Cut beets into wedges and toss with some of the dressing, keeping red and golden beets separate.
- Before serving, season the yogurt with salt and pepper. Layer the orange slices and beet wedges over the yogurt, drizzling with dressing. Top with chopped hazelnuts and tarragon.
- For an impressive presentation, keep red and golden beets roasted separately to maintain their colors.
