March 24, 2011

Beets and Tangerines with Honey Mint Dressing

Beets and citrus compliment each other and make a delicious and beautiful combination for salads. I was inspired by Moroccan beet salads, commonly served on a salad plate at the beginning of a meal, which I was served while traveling through southern France. I decided to use tangerine, a variety of the Mandarin orange, as often they seem to have a stronger flavor than orange, which lends itself nicely to the sweet earthy flavor of the beet. I like this salad with roasted bell peppers or chicken and vegetable tagine.

Oranges may be used instead of tangerines. Larger beets may be used, in lesser quantities.

4 small beets, trimmed

2 tangerines

½ lemon, juiced

1 tsp honey

1 tsp fresh mint, finely chopped

1 ½ tsp olive oil

salt and pepper

1. Steam beets until tender, 20-30 minutes. Remove from heat and peel under cold running water. Thinly slice beets into rounds and set aside in a medium metal bowl.

2. To segment tangerines: using a serrated knife, slice the two ends off of the tangerine. Placing the tangerine on one end, carefully remove the peel working from end to end and rotating tangerine. After peel is removed, segment the tangerine by cutting along the edge of each dividing skin. Roughly chop the segments and add them to the beets.

3. Thoroughly combine honey, lemon juice, mint and olive oil in a small bowl. Pour dressing over beets and tangerines, gently tossing to combine. Season to taste with salt and pepper. Marinate for at least 1 hour before serving. Serve room temperature or chilled over greens.

Serves 3-4


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