Best 3 Beet And Tangerine Salad With Cranberry Dressing Recipes

Are you seeking a refreshing and vibrant salad recipe to tantalize your taste buds? Look no further! Our carefully crafted beet and tangerine salad, adorned with a tangy cranberry dressing, is a culinary delight that bursts with color and flavor. This delightful dish combines the earthy sweetness of roasted beets with the zesty citrus notes of tangerines, creating a harmonious balance of flavors. The vibrant hues of ruby-red beets and golden tangerines make this salad a feast for the eyes, while the tangy cranberry dressing adds a touch of acidity and sweetness that elevates the overall experience. Get ready to embark on a culinary journey as we guide you through the simple steps to create this exquisite beet and tangerine salad with cranberry dressing.

Here are our top 3 tried and tested recipes!

TANGERINE & ROASTED BEET SALAD

Tangerine & Roasted Beet Salad image

Tangerines and beets are colorful companions in this refreshing salad. The lettuce leaves make ideal cups to hold the ingredients, and the citrus balsamic dressing adds to the crisp goodness. -Karen Bowlden, Boise, Idaho

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 pounds fresh beets
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
DRESSING:
2/3 cup balsamic vinegar
2 teaspoons brown sugar
1 teaspoon grated tangerine zest
1/2 teaspoon salt
1/2 teaspoon pepper
ASSEMBLY:
3 tangerines, peeled and sliced
1 medium red onion, thinly sliced
6 Boston or Bibb lettuce leaves
Additional grated tangerine zest

Steps:

Scrub beets and trim tops to 1 in. Place in a foil-lined 8-in. square baking pan. Cover and bake at 400° until tender, 50-60 minutes. Cool to room temperature. Peel and slice; transfer to a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper., Meanwhile, for dressing, in a small saucepan combine vinegar and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until reduced by half. Stir in tangerine zest, salt and pepper. Cool to room temperature., For serving, arrange the tangerines, onion and beets on lettuce leaves. Drizzle with dressing; garnish with additional tangerine zest.

Nutrition Facts :

CRANBERRY AND ROASTED BEET SALAD

Cranberry and Roasted Beet Salad image

I created this as a healthy, tasty side dish to complement Christmas dinner. This enticing substitute for cranberry relish is excellent with turkey. Even the children loved it! Serve the beet blend alone or on a bed of salad greens. -Brianna St. Clair, Worland, Wyoming

Provided by Taste of Home

Categories Lunch Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 12

Ingredients

5 medium fresh beets (about 1-1/2 pounds)
1 medium pear, chopped
1/4 cup dried cranberries
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons cranberry juice
1 tablespoon orange juice
1/4 teaspoon salt
4 ounces crumbled goat cheese
1/4 cup sliced almonds
2 tablespoons minced fresh parsley
Fresh arugula or spring mix salad greens, optional

Steps:

Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.

Nutrition Facts : Calories 212 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges

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:

For the best flavor, use fresh, ripe beets and tangerines.
To save time, you can use pre-cooked beets. Just be sure to drain them well before adding them to the salad.
If you don't have fresh cranberries, you can use dried cranberries instead. Just be sure to plump them up in warm water before adding them to the dressing.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Conclusion:

This beet and tangerine salad with cranberry dressing is a delicious and refreshing side dish that is perfect for any occasion. It is packed with nutrients and antioxidants, and it is sure to please everyone at your table. So next time you are looking for a healthy and delicious salad, give this one a try!