Beet Salad with Tangerine Vinaigrette
Try this Beet Salad with Tangerine Vinaigrette recipe, or contribute your own.
Try this Beet Salad with Tangerine Vinaigrette recipe, or contribute your own.
- 1/4 tsp. salt
- 2 tbsp. olive oil
- dressing:
- 3 red beets with greens still attached
- 2 tbsp. olive oil and 1/4 tsp. salt for roasting
- leftover oil from beets
- 2 tangerines, zest of one juice from both
- 2 tsp. cider vinegar
- 1/2 tsp. mustard
- 1/8 sp.pepper
- 1 tbsp. chives chopped
- 1 tbsp. golden raisins
- 1 tbsp. crumbled soft goat cheese
- Carbohydrate 300.0705 g
- Cholesterol 0 mg
- Fat 54.0219 g
- Fiber 0.075 g
- Protein 0.0981 g
- Saturated Fat 7.4607 g
- Serving Size 1 1 recipe (358g)
- Sodium 291.855 mg
- Sugar 299.9955 g
- Trans Fat 1.46898 g
- Calories 1639 calories
Step-by-step
- Preheat oven to 375 degrees.
- Clean beets and remove greens.
- Clean and chop greens, dry and set aside in a large bowl in the refrigerator (depending on how many greens are attached to your beets, you may want to use all or only half for the salad).
- Place cleaned beets onto a large piece of foil.
- Drizzle with olive oil and sprinkle with salt.
- Fold up sides of foil to cover beets, crimping the sides closed with your fingers.
- Make sure to close foil up well to preserve the oil and juice for dressing.
- Roast for 60-90 minutes until tender.
- Remove beets from oven to cool.
- Once cool enough to handle, use your hands to peel skin from the beets.
- Make sure to preserve oil and juice from beets in a large bowl.
- Dice beets and add to the bowl of beet greens.
- For the dressing: in the bowl that has the leftover oil and juice from the roasted beets, add tangerine zest and juice.
- Whisk in cider vinegar, mustard, salt and pepper until mixed.
- In a thin, steady stream, whisk in olive oil until vinaigrette is blended.
- Stir in chives.
- Toss beet greens and diced beets with dressing.
- Top with golden raisins and crumbled goat cheese.
Home cooks frequently commit the error of boiling beets for salads, a method that dilutes their earthy sugars and leaves them waterlogged before the dressing ever touches them. Enclosing the roots tightly in heavy-duty aluminum foil creates a sealed pouch where dry heat caramelizes the natural sugars while steam softens the fibrous exterior. Set your oven precisely to 375 degrees Fahrenheit and allow sixty to ninety minutes for the process, checking for doneness by sliding a sharp paring knife directly through the center of the largest root with zero resistance. Heavy-duty foil is critical here because thin sheets tear easily under the shifting weight of the vegetables, causing flavorful roasting juices to leak onto the baking sheet instead of accumulating inside the pouch. Once the roots are cool enough to handle, friction from your bare hands or a rough paper towel will easily rub away the papery skins without requiring a paring knife that strips away the sweet outer flesh. Retaining every drop of the residual oil and beet juices left behind in the foil is essential because those pan drippings act as the primary flavor base for the dressing. Emulsifying the tangerine juice, cider vinegar, and mustard with that savory residue requires a slow, steady stream of olive oil poured while whisking vigorously to suspend the droplets permanently. Acidity from the cider vinegar and citrus cuts directly through the dense, earthy sweetness of the roasted roots while the lactic tang of soft goat cheese bridges the gap between mineral notes and bright fruit flavors. Golden raisins introduce pockets of concentrated sweetness that contrast with the sharp bite of freshly chopped chives distributed throughout the bowl. Storing the un-dressed components separately in airtight glass containers for up to two days prevents the delicate beet greens from wilting prematurely under the weight of the salt and acid.
