Beet And Tangerine Salad Recipes

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.

Steps:

• Preheat the oven to 375°. 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.
• 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.
• 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.
• 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.
• Arrange the beets and tangerine sections on plates and drizzle with the dressing. Top with the toasted pine nuts and serve.

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.