Beet And Tangerine Salad With Cranberry Dressing Recipes

TANGERINE & ROASTED BEET SALAD

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.

CRANBERRY AND ROASTED BEET SALAD

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.

BEET AND TANGERINE SALAD

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.