A Tangerine Beet And Carrot Salad To Cure The Winter Blues Recipes

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss beets and carrots with 1 1/2 tablespoons oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.
• Meanwhile, in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tablespoons oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans before serving.

Steps:

• Scrub beets and trim tops to 1 in. Place in a foil-lined 8-in. square baking pan. Cover and bake at 400° until tender, 50-60 minutes. Cool to room temperature. Peel and slice; transfer to a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper., Meanwhile, for dressing, in a small saucepan combine vinegar and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until reduced by half. Stir in tangerine zest, salt and pepper. Cool to room temperature., For serving, arrange the tangerines, onion and beets on lettuce leaves. Drizzle with dressing; garnish with additional tangerine zest.

Steps:

• To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

Steps:

• Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., Peel beets and cut into 1/2-in. cubes. On six salad plates, arrange the arugula, beets, heart of palm, grapefruit, orange and tangerine; sprinkle with cheese. Whisk the vinegar, orange and tangerine zest, orange juice, mustard and honey; gradually whisk in oil. Drizzle over salads. Serve immediately.

Steps:

• Scrub the beets well and cook them whole in plenty of hot water for about 20 minutes, or, until fork-tender. Add the stems and the leaves during the last 5-10 minutes of cooking. Remove the stems and leaves and reserve them for another recipe (see note, below) and cut the beets into small wedges.
• Prepare the rest of the salad ingredients. Shred the carrots, crumble the goat cheese and toast some hazelnuts. Set them all aside.
• Pour the olive oil and the rest of the ingredients for the dressing into a small jar with a lid. Shake the jar well until everything is thoroughly emulsified.
• Take a deep salad bowl and spread the arugula on the bottom and sides, then top with some of the tangerine discs. Top off with more arugula. Arrange the beets in the center of the salad and the shredded carrots around the beets. Place a few more tangerine discs in the center and then crumble the goat cheese all over the salad. Lastly, sprinkle the chopped hazelnuts over the entire salad.
• Shake the salad dressing one more time and drizzle it over the salad. Taste and adjust the seasoning if needed. Place the bowl in the middle of the table and have everyone help themselves, perhaps with some more dressing on the side.