- 1/4 cup plain Greek-style yogurt
- 1 teaspoon finely grated orange zest
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh dill
- 5 2″-diameter candy-stripe (Chioggia) beets, peeled, julienned
- 1 medium carrot, peeled, julienned
- Kosher salt and freshly ground black pepper
- Whisk yogurt, orange zest and juice, lemon juice, and dill in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper.