Tangerine and Beet Winter Salad
Tangerine and Beet Winter Salad is a filling and delicious salad to serve with practically anything. I love this salad for several reasons. First of all, it uses a bunch of seasonal winter produce, like tangerines and beets. Secondly, it’s full of bright and beautiful colorful vegetables. Just looking at the orange tangerines really cheers up my dull January days. And, lastly, it’s hard for me to think of a meal this wouldn’t go well with. Of course, you could turn this into a main course salad by serving it with a nice bread, or adding in some cooked quinoa or farro.
The Equipment I Used
- A Sauce pan- I used a three quart saucepan with a lid to boil my beets.
- A Salad Spinner- Use this to get your greens nice and dry.
- A Jar- I shake my dressing up in a jar to get it nice and combined.
- A Bowl- Use a big bowl to toss your salad in, so that the dressing can cover everything.
The Ingredients Needed for Tangerine and Beet Winter Salad
- Beets- I prefer small beets, because I think they taste sweeter.
- Tangerines- I used Autumn Honey Tangerines.
- Extra Virgin Olive Oil- Make sure and use a good quality olive oil. I like the California Ranch brand, which is not at all bitter, like some other brands.
How I Made my Salad
- First, I cooked my beets. Beets can be very dirty, so it’s important to scrub them before cooking them. Cooking them is very easy. Just simmer them until they are tender.
- Next, I put all the dressing ingredients in a jar, and just shook them up. That was easy!
- Then, I tossed all the ingredients together in a big bowl.
- Finally, I served my salad and everyone loved it.
Another thing I love about this Tangerine and Beet Winter Salad is that it is so quick to make. I made extra, and now I have lots of delicious salad to enjoy for a couple of days.
Tangerine and Beet Winter Salad
Ingredients
- 4 small beets, scrubbed and trimmed
- 4 cups Spring greens
- ½ cup pistachios
- 2 tangerines, peeled sliced
- ½ cup pomegranate seeds
- ½ cup goat cheese, crumbled
For the Red Wine Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tsp. sugar
- 2 tbsp. Dijon mustard
Instructions
- Place four small beets, trimmed and scrubbed, in a three quart saucepan. Fill the pot with water, until the beets are completely submerged. Cover the pots, and simmer the beets for thirty minutes until the beets are tender. Rub the beets under boiling water, to remove the peels. Cut the beets into quarter inch slices.
- While the beets cook, combine all the vinaigrette ingredients in a jar, and shake it to combine everything.
- Toss the beets and vinaigrette in a large bowl along with the rest of the ingredients.
