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:

Quickview
158k Calories
3g Protein
5g Total Fat
26g Carbs
18% Health Score
Limit These
Calories
158k
8%

Fat
5g
9%

  Saturated Fat
0.73g
5%

Carbohydrates
26g
9%

  Sugar
19g
22%

Cholesterol
0.0mg
0%

Sodium
284mg
12%

Get Enough Of These
Protein
3g
6%

Vitamin C
36mg
45%

Folate
143µg
36%

Manganese
0.6mg
30%

Fiber
5g
21%

Potassium
574mg
16%

Vitamin A
813IU
16%

Magnesium
45mg
11%

Vitamin B6
0.17mg
9%

Phosphorus
80mg
8%

Copper
0.16mg
8%

Vitamin B1
0.11mg
7%

Vitamin E
1mg
7%

Iron
1mg
7%

Calcium
61mg
6%

Vitamin B2
0.09mg
5%

Vitamin B3
0.9mg
4%

Vitamin B5
0.43mg
4%

Zinc
0.61mg
4%

Vitamin K
3µg
4%

Selenium
0.94µg
1%

covered percent of daily need
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