Best 2 Beet And Tangerine Salad Recipes

From the very first bite, beet and tangerine salad will enchant your taste buds with its harmonious blend of sweet, tangy, earthy, and vibrant flavors. This delightful salad is a captivating composition of roasted beets' earthy sweetness, tangerines' vibrant tartness, peppery arugula or watercress, crunchy walnuts, and creamy goat cheese. Drizzled with a citrusy-honey dressing, each mouthful of this salad is a symphony of textures and flavors that will elevate your dining experience. Whether you're a vegetarian seeking a hearty and satisfying meal or a meat-lover looking for a refreshing side dish, this beet and tangerine salad is sure to become a staple in your culinary repertoire.

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BEET AND TANGERINE SALAD WITH CRANBERRY DRESSING

Beet and Tangerine Salad with Cranberry Dressing image

Provided by Bon Appétit Test Kitchen

Categories Appetizer Christmas Thanksgiving Vegetarian Quick & Easy Low Cal High Fiber Cranberry Beet Healthy Low Cholesterol Tangerine Christmas Eve Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

3 2 1/2-inch-diameter red beets, tops trimmed
3 large tangerines (such as Murcott)
3 tablespoons extra-virgin olive oil
3 tablespoons frozen cranberry juice cocktail concentrate, thawed
1 tablespoon raspberry vinegar or red wine vinegar
1/3 cup paper-thin slices red onion
1 large bunch watercress, thick stems trimmed

Steps:

Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.
Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom off each tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.
Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally into 1/4- to 1/3-inch-thick rounds. Sprinkle beets with salt and pepper.
Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.

BEET AND TANGERINE SALAD

BEET AND TANGERINE SALAD image

Yield 6 Servings

Number Of Ingredients 9

Ingredients

1/4 CUP fresh tangerine juice
2 TBSPs Champagne vinegar or white wine vinegar
1 1/2 TSPs grated tangerine peel
6 TBSPs extra-virgin olive oil
1 pound red beets (about 3 medium)
1 pound yellow beets ( about 3 medium)
1 4.5-5oz bag mixed greens
3 tangerines, peeled, seeded, separated into segments
1/2 CUP whole almonds, toasted, coarsely chopped

Steps:

Whisk first 3 ingredients in medium bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper. Cook beets in separate medium saucepans of boiling salted water until tender, about 45 minutes. Drain beets. Cool and peel; cut into wedges. Place red beets in 1 medium bowl and yellow beets in another. Add 1/4 cup dressing to each bowl and toss to coat. Let stand 2 hours at room temperature. (Can be made 1 day ahead. Cover and chill beets and remaining dressing separately. Bring dressing to room temperature before using.) Toss greens with remaining dressing in large bowl. Divide greens among 6 plates. Top with beets and tangerine segments. Sprinkle with almonds; serve.

Tips:

Choose fresh, firm beets with deep red color. Avoid beets with blemishes or bruises.
To roast beets, preheat oven to 425°F (220°C). Trim the tops and roots of the beets, then wrap each beet tightly in foil.
Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
Once the beets are roasted, let them cool slightly before peeling and slicing.
Use a mandoline or sharp knife to thinly slice the beets.
For the dressing, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
Toss the sliced beets, oranges, and pistachios in the dressing.
Serve the salad immediately or chill for later.

Conclusion:

This beet and tangerine salad is a refreshing and flavorful side dish that is perfect for any occasion. The roasted beets are sweet and earthy, while the oranges add a bright citrus flavor. The pistachios add a crunchy texture and the dressing brings it all together. This salad is also a good source of vitamins and minerals, making it a healthy choice as well. Enjoy!