This is a Bon Appétit recipe that we discovered last summer and totally forgot about until recently. It’s so simple and delicious that now that we’ve rediscovered it it will become a regular part of our summer rotation so I thought I would share it here for others to enjoy.
The most labor intensive part of the recipe is julienning the beets and carrots, but if you’re like me and you find chopping kind of soothing and relaxing you won’t mind it. If you’re not like me and even if you’re not super handy with a knife it only takes 20 minutes max. Oh, and if that’s the case, a quick definition – julienne means to cut into small match-stick shaped pieces.
¼ cup plain Greek-style yogurt
1 tsp finely grated orange zest plus 3 tablespoons fresh orange juice
1 TBS fresh lemon juice
1 ½ TBS finely chopped fresh dill
5 small candy-stripe (Chioggia) beets, peeled, julienned
1 medium carrot, peeled, julienned
Kosher salt and freshly ground black pepper (relatively heavy hand here)
Whisk together the first 4 ingredients, mix in with the juienned beets and carrot. Season with salt & pepper to taste and serve.