Three-Beet Salad with Orange-Yogurt Dressing

Name: Three-Beet Salad with Orange-Yogurt Dressing
Ingredients: 1 large red beet (about 1 lb.); 1⁄2 cup plus 3 tbsp. sherry vinegar; 1 head garlic, halved crosswise; 1 bunch thyme; 1 tbsp. kosher salt, plus more; 1 small shallot, minced; Finely grated zest and juice of 1 lemon; Finely grated zest and segments of 1 orange (see How to Segment Citrus), plus 1/3 cup fresh orange juice; 1⁄4 cup olive oil; 1 clove garlic, minced; 1 cup plain Greek yogurt; 2 tsp. freshly grated horseradish; Freshly cracked black pepper; 1 lb. golden baby beets, trimmed and thinly sliced, lengthwise; 1⁄4 cup champagne vinegar; 1⁄4 cup white wine; 1 tbsp. sugar; 4 baby chioggia beets (about 6 oz.), trimmed and scrubbed clean

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In this bold winter salad, roasted, pickled, and raw beets tangle with a creamy orange-yogurt dressing.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

1 large red beet (about 1 lb.)
1⁄2 cup plus 3 tbsp. sherry vinegar
1 head garlic, halved crosswise
1 bunch thyme
1 tbsp. kosher salt, plus more
1 small shallot, minced
Finely grated zest and juice of 1 lemon
Finely grated zest and segments of 1 orange (see How to Segment Citrus), plus 1/3 cup fresh orange juice
1⁄4 cup olive oil
1 clove garlic, minced
1 cup plain Greek yogurt
2 tsp. freshly grated horseradish
Freshly cracked black pepper
1 lb. golden baby beets, trimmed and thinly sliced, lengthwise
1⁄4 cup champagne vinegar
1⁄4 cup white wine
1 tbsp. sugar
4 baby chioggia beets (about 6 oz.), trimmed and scrubbed clean