SALAD INGREDIENTS:
2 T coarse sea salt
1 t ground cumin
¼ t freshly ground black pepper
¼ t chili flakes
4 T extra-virgin olive oil (divided)
4 medium red beets, washed, peeled, and cut into wedges
6-8 small new carrots, washed and trimmed
1 navel orange
1 cara cara orange
2 small tangerines
1 bunch mint
1 bunch Italian parsley
DRESSING INGREDIENTS:
1 cup plain Greek yogurt
¼ C tahini (room temp)
2 T honey
Grated zest of 1 lemon
Juice of ½ lemon
2 tablespoon extra-virgin olive oil
METHOD:
Preheat the oven to 400°F
Prepare the vegetables: On a rimmed foil lined baking sheet, combine beets with 2 tablespoons olive oil, cumin, black pepper and cayenne. Arrange in a single layer and sprinkle generously with half of the salt. Set aside while you prepare the carrots. On a separate pan, toss the carrots with the remaining 2 tablespoon olive oil and salt. Arrange the carrots in a single layer for even roasting.
Place both sheet pans in preheated oven and roast until fork-tender, and slightly charred 18 to 22 minutes. Remove and let cool slightly.
While vegetables roast, supreme the citrus (See Chef’s Tip and video below) over a bowl, squeezing the juice from the membranes into the bowl and reserving citrus segments in a separate bowl. Set aside while you prepare the dressing.
Make the vinaigrette: Put the yogurt, tahini, lemon zest, and honey in the blender or use an immersion blender. Slowly add the olive oil and reserved citrus juice to get a smooth pourable consistency. If the vinaigrette it too thick slowly add ¼ C hot water a little at a time until smooth. Add chopped mint and parsley and taste for salt and pepper.
Assemble the salad: Drizzle the dressing on a platter. Arrange some of the warm beets and carrots on top and layer with some of the citrus. Continue to build the salad until all items have been used. Garnish with additional mint if desired.
