Beet and Orange Salad

3 medium beets (1¾ pounds total)

2 tablespoons plus ¾ teaspoon extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

3 small oranges, preferably blood oranges

1 tablespoon fresh lemon juice

1 teaspoon honey

1 cup plain Skyr (Icelandic yogurt) or plain Greek-style yogurt, low-fat or full fat

1 cup watercress leaves and small sprigs

1 teaspoon poppy seeds, for garnish

Preheat the oven to 425 degrees. Trim the stems and roots off the beets, then rub each with ¼ teaspoon of the oil. Wrap each beet in aluminum foil, place on a baking sheet and roast until easily pierced with a fork, about 1 hour. Allow to cool and then remove the peel with a paring knife and/or by rubbing the peel away with your fingers. Cut the beets into ½-inch thick slices and toss with 1/8 teaspoon each salt and pepper. The roasted, peeled beets can be refrigerated in an airtight container for up to 4 days.

Use a Microplane grater to zest one of the oranges; you need ¼ teaspoon's worth. Then cut the peel and white pith off all of the oranges and cut them into ½-inch rounds.

Whisk together the remaining 2 tablespoons of oil, the lemon juice, honey, the orange zest and the remaining 1/8 teaspoon each salt and pepper in a medium bowl, to form an emulsified dressing.

To serve, smear ¼ cup of the Skyr or yogurt on each salad-size plate. Place ¼ cup of the watercress on top, then arrange the beet and orange slices on the greens. Drizzle each portion with some of the dressing, then sprinkle with poppy seeds.

Serves 4

Nutrition | Per serving (using low-fat yogurt): 160 calories, 7 g protein, 14 g carbohydrates, 9 g fat, 2 g saturated fat, 0 mg cholesterol, 220 mg sodium, 3 g dietary fiber, 11 g sugar

From nutritionist and cookbook author Ellie Krieger