Step 1

Place red beets in center of large piece of foil. 

Drizzle with oil and season with salt and pepper. 

Add a few thyme sprigs and tightly seal foil around the beets to make a packet. 

 

Repeat with golden beets. 

 

Step 2

Place packets on a rimmed baking sheet and roast until beets are tender when pierced with a knife, 45 minutes to 1 hour, depending on the size of your beets. 

 

Step 3

Unwrap beets and let them cool slightly.

 

Step 4

Remove the skin by pinching and peeling it off with your fingers.

 

Step 5

Squeeze juice from half of an orange into a medium bowl. 

Add the shallot and vinegar. 

Season with salt and pepper and whisk in the oil.

 

Step 6

Using sharp knife, remove the pith and peel from the remaining 2½ blood oranges and slice them crosswise in ¼-inch-thick rounds.

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Step 7

Cut the beets into wedges and toss them with some of the dressing, making sure to keep the golden and red beets in separate bowls.

 

Step 8

Just before serving, season yogurt with salt and pepper. 

 

Step 9

Arrange orange slices and beet wedges over the yogurt, spooning some of the dressing over the top. 

 

Step 10

Sprinkle with the chopped pistachios and healthy dose of tarragon.