Beet And Tangerine Salad Recipes

TANGERINE & ROASTED BEET SALAD

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.

ROASTED BEET SALAD

Steps:

• For the beets: Preheat the oven to 400 degrees F.
• Toss together the beets, oil, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish. Roast until the beets are easily pierced with a fork, 45 minutes to 1 hour. Let cool. Once cool, the skin should easily peel off. Cut the beets in quarters and set aside.
• For the dressing: Combine the shallots, orange juice, honey, mustard, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Mix well. Slowly add the olive oil and hazelnut oil, while whisking. Set aside.
• For the salad: On a large platter, assemble the salad. Dress the kale with 2 tablespoons of the dressing and add to the platter. Separately dress the beets with 2 tablespoons of the dressing; the beets will stain the other ingredients so keep them separate until ready to toss. Add the beets to the platter on top of the dressed kale. Top the beets with the avocado slices, tangerine segments, goat cheese crumbles and hazelnuts. Drizzle the platter with the remaining dressing and gently toss.

MANDARIN BEET SALAD

Steps:

• In a large bowl, whisk together mandarin orange liquid, vinegar, oil, and mustard. Add beets and drained oranges to the large bowl and toss to coat with a rubber spatula. Season, to taste, with salt and freshly ground black pepper.

TANGERINE TOSSED SALAD

Steps:

• In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.

BEET AND TANGERINE SALAD WITH CRANBERRY DRESSING

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

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.

10 BEST WAYS TO USE FRESH TANGERINES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tangerine recipe in 30 minutes or less!