Tangerine and Beet Salad
If you have about 1 hour to spend in the kitchen, Tangerine and Beet Salad might be a spectacular gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This recipe serves 4 and costs $3.58 per serving. One serving contains 159 calories, 3g of protein, and 6g of fat. A mixture of pine nuts, golden beets, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Leites Culinaria. 44 people were impressed by this recipe. It works well as a rather pricey side dish. Overall, this recipe earns a pretty good spoonacular score of 75%. Users who liked this recipe also liked Tangerine & Roasted Beet Salad, Beet Salad With Tangerine Vinaigrette, and Beet And Tangerine Salad With Cranberry Dressing.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
2 teaspoons basil chiffonade (ideally a blend of both opal basil and regular basil)
1 pound golden beets, preferably baby beets
2 teaspoons fresh lemon juice, preferably from Meyer lemons
4 teaspoons extra-virgin olive oil
4 teaspoons pine nuts
Salt and freshly ground black pepper
2 teaspoons finely diced shallot
1 pound tangerines, peeled
Equipment:
oven
baking sheet
Cooking instruction summary:
1. Preheat the oven to 350° F (176°C).2. Roast the beets on a baking sheet in the oven until tender. If using baby beets, this should take 20 to 30 minutes (or longer, if the beets aren’t fresh); if using regular-size beets, this could take up to an hour. Place the roasted beets on a towel and gently rub to remove their skins. Let cool to room temperature. Toast the pine nuts on a second baking sheet for 8 minutes and transfer to a plate to cool.3. After the beets have cooled, slice off the top and bottom of each beet. If using baby beets, cut each in half. If using regular-size beets, cut into small wedges. Season with salt and pepper.4. Slice each tangerine into thick rounds, then slice each round in half crosswise to form a sort of tangerine half moon.5. Arrange 5 beet pieces and 5 tangerine slices on each plate. Drizzle each with 1/2 teaspoon lemon juice and 1 teaspoon olive oil on top and sprinkle with 1/2 teaspoon shallot, 1 teaspoon of the toasted pine nuts, and 1/2 teaspoon basil. Season with salt and pepper.
Step by step:
1. Preheat the oven to 350° F (176°C).
2. Roast the beets on a baking sheet in the oven until tender. If using baby beets, this should take 20 to 30 minutes (or longer, if the beets aren’t fresh); if using regular-size beets, this could take up to an hour.
3. Place the roasted beets on a towel and gently rub to remove their skins.
4. Let cool to room temperature. Toast the pine nuts on a second baking sheet for 8 minutes and transfer to a plate to cool.
5. After the beets have cooled, slice off the top and bottom of each beet. If using baby beets, cut each in half. If using regular-size beets, cut into small wedges. Season with salt and pepper.
6. Slice each tangerine into thick rounds, then slice each round in half crosswise to form a sort of tangerine half moon.
7. Arrange 5 beet pieces and 5 tangerine slices on each plate.
8. Drizzle each with 1/2 teaspoon lemon juice and 1 teaspoon olive oil on top and sprinkle with 1/2 teaspoon shallot, 1 teaspoon of the toasted pine nuts, and 1/2 teaspoon basil. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
