I’m one of those
weird people who read cookbooks like novels; I can stay up into the night earmarking pages of recipes I want to try and planning imaginary party menus around them. Ever since I got my hands on the beautiful new cookbook by my friend Athena Calderone, founder of lifestyle site EyeSwoon, it’s had a perma-spot on my nightstand and I can’t stop flipping through its pages of gorgeous photography and mouthwatering recipes. In honor of Cook Beautiful‘s recent release, Athena was sweet enough to stop by and share the recipe for one of my favorite dishes in the book, this Blood Orange & Roasted Beet Salad With Yogurt, Tarragon, & Hazelnuts that is simply dripping in autumn vibes. Keep reading for her inspiration behind the salad – and the recipe you’ve got to try this weekend!
From Athena: Roasted beets live in my fridge all winter long. I cook up a big bunch and then use them for salads, sides, and grain bowls over the course of a week or so. This dish is a particular favorite. The blood orange not only mirrors the red and golden hues of the beets, it offsets their earthiness with a bright acidity. Here, I serve the combo on a bed of Greek yogurt, but fresh ricotta is equally delicious. If you have time, it’s nice to drizzle the toasted hazelnuts with olive oil, salt, and pepper. Nuts often get shortchanged in the seasoning department!
One of the things I love most about Cook Beautiful, and Athena’s approach in everything she does, is the marriage of delicious flavors and beautiful design. She’s the master of artful simplicity, and manages to achieve the easy sophistication that makes us all feel that we, too, are capable of throwing an equally beautiful and tasty dinner party at home.
Be sure to check out the entire book for loads more luscious dishes that look – and taste – like culinary masterpieces, and keep scrolling for the blood orange and beet salad recipe.
- 4 medium red beets
- 4 medium golden beets
- 2 tablespoons extra-virgin olive oil, plus extra 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 fall fat Greek yogurt
- 4 or 5 sprigs fresh tarragon
- Preheat the oven to 425 degrees F. Place the red beets in the center of a large piece of foil. Drizzle them with oil and season with salt and pepper. Add a few thyme sprigs and tightly seal the foil around the beets to make a packet. Repeat with golden beets.
- Place the packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, 45 minutes to 1 hour, depending on the size of your beets. Unwrap the beets and let them cool slightly. Remove the skin by pinching and peeling it off with your fingers, or rubbing it with a paper towel.
- While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 4 to 6 minutes, or until they're golden and fragrant. Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins. Don't worry if all of the skins don't come off. Then, roughly chop the nuts.
- Squeeze the juice from half of an orange into a medium bowl. Add the shallot and vinegar. Season with salt and pepper and whisk in the oil.
- Using a sharp knife, remove the pith and peel from the remaining 1 1/2 blood oranges and slice them crosswise in 1/4" thick rounds.
- Cut the beets into wedges and toss them with some of the dressing, making sure to keep the golden and red beets in separate bowls.
- Just before serving, season the yogurt with salt and pepper. Arrange the orange slices and beet wedges over the yogurt, spooning some of the dressing over the top. Sprinkle with the chopped hazelnuts and a healthy dose of tarragon.
- For a swoon-worthy presentation, always roast red and golden beets separately to prevent their colors from bleeding into one another.
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