INGREDIENTS
FOR THE DRESSING:
5 Tbsp. plain yogurt
1 crushed garlic clove
1 Tbsp. finely minced jalapeño
2 tsp. orange juice
½ tsp. orange zest
Kosher salt and freshly ground black pepper to taste
FOR THE SALAD:
4 oranges, skin and white pith, removed, cut into thin rings
½ lb. beets (about 2 medium beets), cooked, peeled and diced
Half of a small red onion, cut into thin rings
PREPARATION
• Combine all of the dressing ingredients in a small bowl and whisk to combine. Set aside.
• Arrange and equal portion of orange rings on each of 4 plates. Scatter the beets and red onions atop oranges.
• Spoon an equal amount of dressing over each salad.
• Serve immediately.
This article appears in March 2013.