roasted beets with blood oranges, fried rosemary oil, pistachios, olives, and yogurt
6 small red beets, scrubbed
6 small golden beets, scrubbed
1 sprig rosemary
1 cup chopped pistachios
¾ cups halved castelvetrano olives
1 tbsp white wine vinegar
1 tbsp honey
1 (16 oz) container greek yogurt
2 blood oranges, peeled and sliced
Preheat the oven to 425°F. Place the red beets in the center of a piece of foil. Drizzle the beets with olive oil and season with a pinch of salt. Wrap the foil around the beets to form a pouch, leaving a small opening at the top.
Repeat with the golden beets. Place the two pouches onto a sheet pan. Roast the beets for about 45 minutes until fork tender. Let the beets cool slightly. Use your hands to pinch and pull off the skins. Cut the beets into quarters. Drizzle with a touch of olive oil and a pinch of salt. Set aside.
Add 3 tablespoons of olive oil to a medium sauté pan. Heat the oil over medium heat. Once hot, add the rosemary and turn the heat to low. Fry the rosemary until slightly golden and crisp on both sides. Remove the rosemary and reserve.
Add the pistachios to the oil and let toast for a minute or so. Stir in the olives, white wine vinegar, and honey. Cook for another couple of minutes.
Spoon the greek yogurt onto a plate. Mound the beets and blood oranges on top of the yogurt. Spoon the pistachio mixture over top and garnish with the fried rosemary leaves.