Serves 1-3 • 1.5 hours with prep

Tango Tangerine & Cara Cara Beet Salad

Motley citrus bursts of color and mouthwatering flavors make up this simple salad gem.

INGREDIENTS

1- Tango Tangerines - 3, Medium

2- Cara Cara Oranges - 2, Medium

3- Meyer Lemons - 2 Tablespoons, Freshly Juiced

4- Red Beets - 2 Medium, Tops Removed

5- Golden Beets - 2 Medium, Tops Removed

6- Fennel - 1/2 Bulb, Thinly Sliced

7- Fresh Mint / Fresh Cilantro - 1/4 Cup

8- Sweet Onion - 1/4, Thinly Sliced

9- Extra-Virgin Olive Oil - Season To Preference

10- Kosher Salt or Fleur de Sel - Season To Preference

11- Freshly Ground Black Pepper - Season To Preference

12- Goat Cheese - 2 Tablespoons, Crumbled

INGREDIENTS

Tango Tangerines

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3, Medium

Cara Cara Oranges

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2, Medium

Meyer Lemons

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2 Tablespoons, Freshly Juiced

Red Beets

2 Medium, Tops Removed

Golden Beets

2 Medium, Tops Removed

Fennel

1/2 Bulb, Thinly Sliced

Fresh Mint / Fresh Cilantro

1/4 Cup

Sweet Onion

1/4, Thinly Sliced

Extra-Virgin Olive Oil

Season To Preference

Kosher Salt or Fleur de Sel

Season To Preference

Freshly Ground Black Pepper

Season To Preference

Goat Cheese

2 Tablespoons, Crumbled

STEPS

1

Preheat oven to 400F. Wash beets without peeling and wrap each one separately in foil. Roast beets for 1 hour or until they're tender enough to pierce easily with a knife. Set them aside to cool off.

2

Peel three medium-sized Tango tangerines and cut sideways into slices. Set aside in a bowl.

3

Using a sharp knife, make little moons (cut lengthwise) out of two Cara Caras and remove any peel and white pithe. Remove the thin skin around the segments and place the exposed citrus pieces in a bowl.

4

Place the sliced tangerines, sliced Cara Cara and Cara Cara segments in a bowl together and dress with the Meyer lemon juice.

5

Once the beets are cool enough to handle, slice 2 beets across into rounds. Slice the other 2 beets into wedges. Using a sharp knife, cut the fennel very thinly crosswise. Repeat the same step for the onion.

6

Strain the Tangerine and Cara Cara juices and set aside. Arrange the sliced Tangos and Cara Caras on the plate, placing the fennel and onions on top.

7

Drizzle the salad with the citrus juice set aside earlier, dipping the Cara Cara into the beet color for effect. Dress with extra-virgin olive oil to preference. Season with kosher salt or any other coarse sea salt and freshly ground pepper.

8

Garnish with cilantro or fresh mint.

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