By Elizabeth, Brooklyn Supper
Servings: 4-6
Ingredients: 4-5 medium beets, trimmed and peeled 1/4 cup plus 2 tablespoons olive oil, divided 1 1/2 teaspoons sea salt, divided 1/2 teaspoon black pepper 2 Cara Cara oranges 2 blood oranges
2 tangerines 2 tablespoons buttermilk 1/2 cup plus 1 tablespoon Wisconsin Quark Cheese, divided 1/3 cup flat leaf parsley, chopped 1/4 cup red onion, sliced paper thin, plus 1 tablespoon, minced
Directions: Preheat oven to 400°F.
Slice beets into half-inch wedges. Toss with 2 tablespoons olive oil. Spread on rimmed baking sheet and sprinkle with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Bake, flipping beets halfway through, 25–30 minutes or until beets are fork tender with golden edges. Set aside to cool.
Reserve 1 tablespoon Cara Cara orange zest. Cut the oranges and tangerines into supreme sections: first, trim tops and bottoms from each fruit. Next, cut off peel, working downwards from top to bottom. Section the fruit. Finally, remove skins from sections. Discard any remaining pith or seeds.
To prepare dressing, whisk buttermilk and 1 tablespoon Quark into 1/4 cup olive oil. Next, whisk in 1 teaspoon reserved orange zest, 1 tablespoon minced red onion and 1/2 teaspoon sea salt.
To assemble salad, arrange beets, citrus wedges, parsley and remaining red onion slices in a shallow bowl. Drizzle half the dressing over fruit and gently toss with fingers. Add more dressing as needed. Just before serving, dot the salad with remaining Quark.