Orange & Beet Salad

A few months ago I visited Le Diplomate, a French restaurant on 14th St. in Washington, D.C., for the first time. The food was excellent, particularly the Orange and Beet Salad. Below is my version of this delightful and refreshing salad.

Ingredients:
2 medium red beets
2 medium yellow (golden) beets
1 orange, cut off bottom and top to dispose flesh and cut into segments
3-4 red radishes, washed and thinly sliced
3 tbsp toasted pistachios, lightly toasted
3-4 tbsp Greek yogurt
a handful of salad greens (I like to use arugula)

Vinaigrette:
olive oil
champagne vinegar
salt and freshly ground pepper

• Wash beets and cut off tops and bottoms. Wrap in aluminum foil and bake in oven at 375 degree Fahrenheit for about 1 hour or until done. Remove from oven, let cool until ready to handle and peel. Cut into wedges.
• To assemble salad, put the yogurt in the middle of a large round plate and spread a little. Place arugula on top of yogurt and around the outside of the plate. Put red and yellow beet wedges on top of arugula. Mix orange segments and radish slices and place on top of beets. 
• Pour dressing over salad and sprinkle with toasted pistachios. 

Serves 3-4 as an appetizer