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–+ servings
Tangerine and Beet Winter Salad

Tangerine and Beet Winter Salad

A beautiful salad filled with tangerines, pistachios, beets, goat cheese, and pomegranates on top of Spring greens. It's all tossed with a red wine vinaigrette.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4

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.
Keyword salad
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