Greg DuPree
Active Time
20 Mins
Total Time
1 Hour 15 Mins
Yield
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.

How to Make It

Step 1

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.

Step 2

Stir together almonds, parsley, zest, and garlic in a small bowl. Mix yogurt and crème fraîche in another small bowl.

Step 3

Spread yogurt mixture onto a serving platter; top with beets and oranges. Drizzle with vinegar and oil. Sprinkle with almond mixture and pepper.

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