a season for salad

› Recipe by Robin Fannon

› Photography by John Jernigan

September is such an “in-between” the seasons month, especially in Florida. Summer is over, and the kiddos are back in school, but it’s still blazing hot outside! In many parts of the country, temperatures are starting to cool down and menus are transitioning to heartier soups and stews, but Floridians are still eating cold salads and reluctant to slave over a hot stove. This month’s recipe is adapted from the inspiring cookbook Cook Beautiful by Athena Calderon. Athena is the superstar blogger behind Eyeswoon, an inspiring blog featuring delicious food, gorgeous photography, design, fashion and overall good taste. This month’s recipe is the perfect dish for this time of year, combining root vegetables and citrus fruit with a tangy yogurt dressing. It is easy to make, refreshing, light and will look beautiful on your September table. We love it served alongside a grilled lamb chop, chicken or fish.

citrus fruit and oasted beets with yogurt, fresh herbs and hazelnuts

Adapted from Cook Beautiful, by Athena Calderon

4 medium beets (red and golden)

2 tbsp extra virgin olive oil, plus extra for drizzling

Salt and cracked pepper

4 or 5 sprigs of fresh thyme

1⁄4 cup hazelnuts

2 blood oranges and one large ruby red grapefruit

1 small shallot, finely chopped

2 tbsp red wine vinegar, or vinegar of your choice

1 cup Greek yogurt

4 or 5 sprigs fresh herbs rsvprobin.com

Preheat oven to 425°F. › Place beets in the center of a large piece of foil. › Drizzle them with olive oil; season with salt and pepper. › Add a few sprigs of thyme, and tightly seal the foil around the beets to make a packet. › Place beets on a rimmed baking sheet, and bake for approximately 1 hour. › Let cool, peel the beets and set aside. (This can be done ahead of time.) › Toast hazelnuts on a baking sheet for approximately 4-6 minuets. (Be careful not to burn!) › Rub toasted nuts in a kitchen towel to remove the skin, and roughly chop. › Squeeze juice from 1/2 of an orange into a medium bowl, add the chopped shallot and vinegar, season with salt and pepper and whisk in the olive oil. › Remove pith and peel from the remaining oranges and grapefruit, and slice them crosswise into 1/4-inch rounds. › Cut the beets into wedges. › Season yogurt with salt and pepper. › On a platter, arrange the orange slices and beet wedges over the yogurt, spooning some of the dressing over the top. › Sprinkle with chopped hazelnuts and fresh tarragon sprigs.