Tangerine/Beet Salad by Suzanne Landry
Today Suzanne Landry, author of Cookbook: The Passionate Vegetable talks about her Tangerine/Beet Salad. This salad will surprise you with its taste and you can't forget the enormous amounts of health benefits with this dish!
Tune in below and listen to Suzanne Landry as she discusses her receipt for Tangerine/Beet Salad.
Having trouble? Click here to listen to the interview.
3 beets, cooked, peeled and cubed
3 seedless tangerines, peeled, and sectioned
1/2 cup feta cheese, crumbled
1/3 cup olive oil
2 Tbs balsamic vinegar
1 Tbs minced fresh mint
1. If using fresh beets, scrub well but do not peel. Cut stem off to within one inch of beet. Immerse in water, cover and bring to a boil then reduce heat to medium. Depending on the size of the beets, cooking will take about 30 minutes or longer. They are cooked when the beet feels tender when a fork is pushed into the center. Drain and cool. Remove skin and stem by rubbing off with your fingers under running water. Cut beets into 1/2 inch bit size pieces.
2. Peel tangerines and separate wedges. Remove any white membrane. Either leave whole or cut in half.
3. This dressing will make more than you need for this salad. It's a favorite in our house and I'm sure you'll want to have extra. For this amount of salad, place 1/2 cup of finished dressing in a salad bowl. Add cooked beets and tangerines and toss. Spring with feta cheese.