Salad with Baby Roasted Beets and Citrus - alive magazine

Name: Salad with Baby Roasted Beets and Citrus - alive magazine
Ingredients: 8 baby red beets, peeled, roasted, cut in half or quartered into bite-sized pieces; 11 baby golden beets, peeled, roasted, cut in half or quartered into bite-sized pieces; 3 cups unsweetened cultured soy yogurt, 2 cups strained for the labneh, plus 1 cup for a dressing; 1/4 teaspoon granulated garlic; Several grinds or pinch of ground white pepper; 1 teaspoon Dijon mustard; 2 teaspoons shiro (mild, white) miso paste (optional); 2 cups packed baby arugula; 1 red grapefruit, cut in sections; 2 red mandarin or blood oranges, cut in sections; 1 bunch mixed color or French breakfast radishes, roots trimmed, large or damaged leaves removed, sliced in half; 1 shallot, peeled and sliced; Several small sprigs fresh dill; 2 tablespoons pistachio nuts

www.alive.com

With just the right balance of sweetness and acidity, this salad includes tiny roasted gold and red beets, pink grapefruit, and red mandarin orange.

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Ingredients

8 baby red beets, peeled, roasted, cut in half or quartered into bite-sized pieces
11 baby golden beets, peeled, roasted, cut in half or quartered into bite-sized pieces
3 cups unsweetened cultured soy yogurt, 2 cups strained for the labneh, plus 1 cup for a dressing
1/4 teaspoon granulated garlic
Several grinds or pinch of ground white pepper
1 teaspoon Dijon mustard
2 teaspoons shiro (mild, white) miso paste (optional)
2 cups packed baby arugula
1 red grapefruit, cut in sections
2 red mandarin or blood oranges, cut in sections
1 bunch mixed color or French breakfast radishes, roots trimmed, large or damaged leaves removed, sliced in half
1 shallot, peeled and sliced
Several small sprigs fresh dill
2 tablespoons pistachio nuts