Beet And Tangerine Salad With Cranberry Dressing
Beet And Tangerine Salad With Cranberry Dressing is a gluten free, whole 30, and vegan side dish. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 616 calories, 3g of protein, and 43g of fat each. Head to the store and pick up diam beets, watercress, onion, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Place beets in deep large microwave-safe bowl.
Add enough water to reach depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons.
Cut top and bottom off each tangerine.
Cut off all peel and white pith, following contour of fruit.
Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds.
Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend. Season dressing to taste with salt and pepper.
Mix in onion. Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets.
Cut beets horizontally into 1/4- to 1/3-inch-thick rounds.
Sprinkle beets with salt and pepper.Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using fork, lift onion slices from dressing and arrange over salad.