Spiced Beet Salad with Citrus-Ginger Dressing

Source: food52.com


  • 1 lime 
  • 1 small grapefruit 
  • 1 teaspoon black mustard seeds (or yellow for a sweeter, milder option) 
  • 1 pinch red pepper flakes 
  • 1/2 teaspoon dried coriander
  • 1/4 teaspoon turmeric 
  • 1/2 cup olive oil 
  • 2 pounds beets, peeled and cut into 1/2-inch chunks 
  • 1 teaspoon grated ginger  
  • 1 teaspoon sugar 
  • 1/4 cup Greek yogurt 
  • 2 tablespoons mint, chopped 
  • 1/4 cup pistachios, toasted and chopped 
  • Salt and freshly ground pepper 



Serves 4

Preheat the oven to 400°F. Cut the lime and grapefruit in half. Juice half of each one, reserving the juice and the un-juiced halves, and discarding the juiced halves.

In a medium bowl, whisk together 1 teaspoon each of grapefruit and lime juice with mustard seeds, pepper flakes, coriander, turmeric, and 2 tablespoons olive oil. Add a pinch or two of salt and pepper, taste, and adjust. Throw in the beets, grapefruit half, and lime half, and mix until everything is coated. Transfer the mixture to a rimmed baking sheet and roast until the beets are fork tender, about 30 minutes. Allow to cool.

Make the dressing: Whisk together the reserved fresh grapefruit and lime juices, the juice from the roasted grapefruit and lime halves, ginger, sugar, 2 tablespoons olive oil, and a few pinches of salt and pepper. Transfer the beets to a serving bowl or plate, drizzle on a few tablespoons of dressing, and toss to combine. Plate, dollop each with some yogurt, and sprinkle with mint and pistachios. Serve.