Beet Salad With Tangerines – a delicious recipe with orange beets, nuts, vegetable oil, tangerines, shallots, raspberry vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat the oven to 375u00b0. Put the beets in a roasting pan, cover with foil and bake them for about 1 hour, until they are tender. When they are cool enough to handle, peel and quarter the beets.
2
In a pie plate, toss the pine nuts with 1 teaspoon of the vegetable oil and toast them in the oven for about 3 minutes, until the pine nuts are golden brown.
3
Using a sharp knife, peel the tangerines. Working over a medium bowl, slice in between the membranes to release the tangerine sections. Squeeze the juice from the membranes into a small bowl; you should have 1/2 cup.
4
In another small bowl, toss the sliced shallots and raspberry vinegar with a pinch of salt and let stand for 5 minutes. Stir in the 1/2 cup of tangerine juice and the remaining 1/4 cup of vegetable oil and season the dressing with salt.
5
Arrange the beets and tangerine sections on plates and drizzle with the dressing. Top with the toasted pine nuts and serve.
467
kcal
Calories
20
g
Fat
73
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 24 baby orange beets, 2 tablespoons pine nuts, 1/4 cup plus 1 teaspoon vegetable oil, 8 tangerines, and more.
Yes, Beet Salad With Tangerines falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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