Pixie Tangerine & Cara Cara Beet Salad
Colorful citrus, roasted beets, and fresh herbs make a bright, refreshing salad.
Ingredients
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Pixie Tangerines
3 medium
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Cara Cara Oranges
2 medium
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Meyer Lemon Juice
2 tablespoons, freshly squeezed
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Red Beets
2 medium, tops removed
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Golden Beets
2 medium, tops removed
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Fennel
1/2 bulb, thinly sliced
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Fresh Mint or Cilantro
1/4 cup
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Sweet Onion
1/4, thinly sliced
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Extra-Virgin Olive Oil
To taste
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Kosher Salt or Fleur de Sel
To taste
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Freshly Ground Black Pepper
To taste
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Goat Cheese
2 tablespoons, crumbled
Steps
Roast beets
Heat oven to 400°F. Wash unpeeled beets, wrap individually in foil, and roast approximately 1 hour until tender. Cool.
Slice Pixies
Peel tangerines and cut crosswise into rounds.
Segment oranges
Remove orange peel, pith, and segment membranes.
Dress citrus
Combine prepared citrus with Meyer lemon juice.
Prepare vegetables
Cut two cooled beets into rounds and two into wedges. Thinly slice fennel and onion.
Arrange
Drain citrus, reserving juice. Plate citrus and beets; top with fennel and onion.
Season
Drizzle with reserved juice and olive oil. Add salt and pepper.
Garnish
Finish with fresh mint or cilantro.