Beet and Tangerine Salad
Beet and Tangerine Salad
COOKING LABEL
Easy
Prep Time
20 Minutes
Cook Time
None
Serves
Serves 2 to 4
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Full Product Description
You don't eat this salad, you experience it. Bursts of citrus sweet mix with earthy mixes and a subtle tartness to create a flavor profile that is rivaled only by the pleasant complexity of textures that inhabit each and every bite.
Ingredients
- 3 large bunch beets
- 1 tangerine, segmented, peeled, and cut in half
- 1/2 cup toasted walnuts
- 1/3 cup orange juice
- 1/3 Cup Pasolivo Tangerine Olive Oil
- 4 ounces goat cheese, crumbled
Preparation
- Roast beets in a foil pack in a 375ºF.
- Although cooking times vary with the size of the beets, you should begin checking at 25 minutes. A fully cooked beet should be able to be poked with a fork with little resistance.
- When cooked, peel off the outer skin and cut into bite size chunks. Place beets, tangerine, and walnuts in a bowl. Mix equal parts Orange Juice and Pasolivo Tangerine Olive Oil together and toss with beets. Sprinkle with goat cheese.
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