Best 2 Beet And Tangerine Salad Recipes

Welcome to a culinary adventure where sweet meets tangy and earthy flavors dance on your palate. Our beet and tangerine salad is a vibrant medley of textures and colors, offering a delightful symphony of tastes in every bite. This salad is not just a feast for the eyes but also a nutritious powerhouse, packed with essential vitamins, minerals, and antioxidants.

Featuring a delightful blend of roasted beets, sweet and juicy tangerines, peppery arugula, crunchy walnuts, and a tangy citrus dressing, this salad is a perfect balance of flavors and textures. Its vibrant colors make it a stunning centerpiece for any table, while its nutritional value makes it a guilt-free indulgence.

In addition to the main recipe, we also offer variations to cater to different dietary preferences and tastes. For a vegan option, we provide a delectable avocado dressing that adds a creamy richness to the salad. If you prefer a more intense citrus flavor, our tangy tangerine vinaigrette will elevate the zesty notes of the dish. And for those who love a touch of spice, our spicy honey dressing adds a subtle warmth that complements the sweetness of the beets and tangerines.

With its vibrant colors, diverse textures, and irresistible flavors, our beet and tangerine salad is a culinary delight that will tantalize your taste buds and leave you craving for more. So, let's embark on this culinary journey and explore the vibrant world of flavors that await you in this delightful salad.

Let's cook with our recipes!

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 the best beets: Look for beets that are firm, smooth, and deep red in color. Avoid beets that are soft, shriveled, or have blemishes.
Roast the beets properly: Roasting the beets brings out their natural sweetness and flavor. To roast the beets, preheat your oven to 400°F (200°C). Toss the beets with olive oil, salt, and pepper. Wrap the beets in foil and roast for about 1 hour, or until they are tender when pierced with a fork.
Use fresh tangerines: Fresh tangerines are essential for this salad. Look for tangerines that are ripe, juicy, and easy to peel.
Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it a great option for busy weeknights.
Serve the salad immediately: This salad is best served immediately after it is made. The roasted beets will start to lose their color and flavor if they are left to sit for too long.

Conclusion:

This beet and tangerine salad is a delicious and healthy way to enjoy fresh winter produce. The roasted beets are sweet and earthy, the tangerines are bright and citrusy, and the dressing is tangy and flavorful. This salad is sure to be a hit at your next gathering.