Golden Beet & Orange Salad w/Yogurt & Za'atar

Ingredients

• ¾ pound golden beets

• 1 large navel orange

• 1 large blood orange

• ½ cup Greek yogurt

• 2 teaspoons olive oil, plus more for drizzling

• Salt

• 1 ½ teaspoons za’atar

• 2 tablespoons pumpkin seeds, toasted

• 4 large mint leaves, torn

Directions

1. Preheat oven to 400 degrees. Remove beet greens if attached. Wash and dry beets, then wrap loosely in aluminum foil. Place foil package on a baking sheet and roast until beets are easily pierced with a knife, 50-60 minutes.

2. Remove beets from oven and let cool slightly. Use your fingers or a butter knife to slip off beets’ skins. When beets are cool, slice into thick wedges.

3. Prepare the oranges: Working with one orange at a time, use a sharp knife to slice top and bottom from fruit. Stand orange up and use downward strokes to slice away skin and pith. Trim away any remaining white pith. Cut oranges crosswise into ¼-inch-thick rounds. You should have about 12 slices.

4. In a small bowl, mix yogurt with 2 teaspoons olive oil and a sprinkle of salt.

5. Assemble the salad: Spoon a dollop of yogurt onto each plate, then use the back of a spoon to smear each dollop into a comma shape. Sprinkle yogurt with a quarter of the za’atar. Arrange orange slices and beet wedges alongside yogurt. Drizzle salad with more olive oil and sprinkle with salt to taste. Garnish with pumpkin seeds and mint leaves.

Source: WSJ