Roasted beet & orange salad with creamy dill vinaigrette

Delight your taste buds with the vibrant flavors of roasted beet and juicy orange in a tantalizing salad dressed in a creamy dill vinaigrette.

Ingredients:

• 4 beets, trimmed & scrubbed
• 1 orange, segmented with peel & pith removed
• 1/4 cup plain whole milk yogurt
• 2 tablespoons olive oil
• 2 tablespoons fresh dill, chopped
• 1 tablespoon freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon salt
• Handful walnuts, chopped (optional)

Instructions:

1. Preheat the oven to 180 °C. Enclose the beets in aluminum foil and cook in the oven for approximately ninety minutes. Once cooked, allow the beets to cool in the foil. After around 5 minutes, remove the foil, peel the beets, and slice them into quarters, then halve each quarter.
2. Meanwhile, combine yogurt, olive oil, dill, orange juice, and lemon juice in a bowl.
3. Mix the beets, orange segments, and the prepared dressing (you may not need all of it - any leftovers can be stored in an airtight container for up to a week). Sprinkle the walnuts over the top.

Summary:

• Calories: 588 kcal
• Fat: 39 g
• Protein: 11 g
• Carbs: 55 g
• Potassium: 1534 mg
• Magnesium: 123 mg