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Roasted Beet and Blood Orange Salad with Arugula, Macadamia Nuts, and Goat's Milk Yogurt Dressing (From Five Leaves Restaurant)
SPARROWS AND SPATULAS18Ingredients
105Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 3 red beets (medium, about 4 ounces each, stems and root ends removed)
- 2 golden beets (medium, about 4 ounces each, stems and root ends removed)
- 1 thyme sprig (fresh)
- 1 rosemary sprig (fresh)
- 2 garlic (heads, broken into cloves, skins on, lightly crushed)
- 2 Tbsp. extra-virgin olive oil
- 2 cups coarse salt (plus more to taste)
- 6 oz. yogurt (goats milk)
- 1 Orange
- 1 Tbsp. honey
- 1 pinch cayenne pepper
- 2 shallots (peeled)
- 1/4 cup sherry vinegar
- 1 Tbsp. Dijon mustard
- 3/4 cup extra virgin olive oil
- 1/2 cup macadamia nuts (whole)
- 6 oz. baby arugula (about 4 cups)
- 3 blood oranges (about 1 pound, peeled and sliced into rounds)
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