Beets with Chicories Yogurt and Sherry Mustard Vinaigrette

Ingredients

• 2 pounds medium-size red or yellow beets (10 beets total)
• ¼ cup olive oil
• 1 tablespoon, plus 1/4 teaspoon kosher salt, divided
• 2 tablespoons finishing-quality olive oil
• 1 teaspoon flaky sea salt
• 1 (12-ounce) head Castelfranco (or other another chicory, such as Speckled Hen or radicchio), leaves left whole and separated from core
• 2 teaspoons grated lemon zest, plus 1 teaspoon fresh juice (from 1 lemon), divided
• 1 medium shallot, finely chopped (2 1/2 tablespoons)
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup extra-virgin olive oil
• 2 cups Straus Organic Greek Yogurt (or another plain whole-milk, not overly thick yogurt)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag