Beet Salad with Tangerines

Name: Beet Salad with Tangerines
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 24 baby orange beets; 2 Tbsps pine nuts; 3 Tbsps raspberry vinegar; 8 servings Salt; 4 shallots, thinly sliced; 8 tangerines; 59 milliliters vegetable oil

Beet Salad with Tangerines is a gluten free, whole 30, and vegan recipe with 8 servings. One serving contains 185 calories, 3g of protein, and 9g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have baby orange beets, tangerines, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

Put the beets in a roasting pan, cover with foil and bake them for about 1 hour, until they are tender. When they are cool enough to handle, peel and quarter the beets.

Ingredients you will need

Beet

Equipment you will use

Roasting Pan

Oven

Aluminum Foil

In a pie plate, toss the pine nuts with 1 teaspoon of the vegetable oil and toast them in the oven for about 3 minutes, until the pine nuts are golden brown.

Ingredients you will need

Vegetable Oil

Pine Nuts

Toast

Equipment you will use

Oven

Using a sharp knife, peel the tangerines. Working over a medium bowl, slice in between the membranes to release the tangerine sections. Squeeze the juice from the membranes into a small bowl; you should have 1/2 cup.

Ingredients you will need

Tangerine

Juice

Equipment you will use

Knife

Bowl

In another small bowl, toss the sliced shallots and raspberry vinegar with a pinch of salt and let stand for 5 minutes. Stir in the 1/2 cup of tangerine juice and the remaining 1/4 cup of vegetable oil and season the dressing with salt.

Ingredients you will need

Raspberry Vinegar