Kitchen 1540’s Organic Beet Salad Caramelized Yogurt, Pistachios, Orange, Valdeon Blue


32 small beets

2 tablespoons canola oil

2 tablespoons white wine vinegar

Kosher salt and freshly ground pepper

2 cups organic plain yogurt

1/2 cup unsalted pistachios, roasted

2 oranges, segmented

1/4 cup white balsamic vinegar

1/2 cup extra-virgin olive oil

6 ounces Valdeon Blue cheese

1 cup baby arugula


In a baking dish, toss the beets with the canola oil and vinegar season with salt and pepper. Cover with foil and bake in a 350° oven for 30 minutes, or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using golden and red, put them in separate bowls. . Put the yogurt in a coffee filter and place in the fridge for 12 hours. Transfer the yogurt to a small oven proof pan and place in a water bath, cover with aluminum. Cook the yogurt at 250* for 4 hours or until caramelized. Let cool and place in a blender until it become smooth. In a bowl, whisk the vinegar with the olive oil and toss the beets, pistachios, oranges, arugula and cheese with the vinaigrette, season with salt and pepper. Spread the yogurt on the bottom of the plates and place the salad on top and serve.