- 3 navel oranges, peeled and sliced crosswise
- 1 pound ripe green tomatoes, sliced 1/2-inch thick
- 2 small beets, finely grated
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Juice of half a lemon
- 2 tablespoons capers
- 1/2 teaspoon sea salt
- 3/4 cup whole milk yogurt
- 1 small garlic clove, crushed
How to make this recipe
Cut a thin slice off the blossom and stem end of 1 orange to reveal the flesh. Stand the orange upright and slice off the peel and pith in thick strips, cutting from the top to bottom and following the curve of the fruit. Cut the orange crosswise into 1/2-inch slices and remove any seeds from the slices with the tip of a knife. Repeat with remaining oranges and set aside in a bowl.
Peel beets and, using a box grater on a very fine setting, shred the beets into a bowl and set aside.
Add 2 tablespoons of the olive oil, lemon juice and capers to a small bowl. Whisk to lightly combine and set aside. In another small bowl, mix the yogurt with the remaining olive oil and stir in the crushed garlic clove. Add a pinch of kosher salt and freshly cracked black pepper.
Slice the tomatoes a 1/2-inch thick and pile onto the platter with the sliced oranges. Spoon the lemon caper dressing over the stacks, season with salt, and set a handful of the grated beets over the top. To serve, discard the garlic clove from yogurt dressing, spoon a large dollop over the beets, and garnish with chopped parsley.