Mediterranean Beet Salad with Tangerines, Greens and Feta
A delicious and hearty salad made with beets, tangerines, greens, and walnuts. Crispy, filling and flavorful with the addition of the tangy crumbled feta and the citrus vinaigrette.
Servings 2
Ingredients
For the Citrus Vinaigrette
- Juice of 4 tangerines do not peel the tangerines
- A pinch of sugar
- 2 tablespoons balsamic vinegar
- ¼ tsp Dijon mustard
- A pinch of salt
- Black pepper
- ½ cup Extra virgin olive oil
For the Salad
- 4 medium beet bulbs steamed, boiled or roasted
- 4 tangerines peeled
- ¾ cup Chopped walnuts
- 2 ounces crumbled feta
- 3 cups greens
Instructions
For the Citrus Vinaigrette
- Juice 4 tangerines (do not peel before juicing) and strain. Place in a small saucepan with a pinch of sugar and bring to a boil. Reduce heat for a strong simmer and cook until reduced to 2 tablespoons, about 8-10 minutes. Let it cool.
- Empty the reduced tangerine juice in a small bowl, add a 2 tablespoons balsamic vinegar, a pinch of salt a bit of fresh black pepper and the mustard and mix, whisk in the olive oil until dressing thickens. You can also mix everything in a jar.
For the Salad
- Place 2 plates on your work area.
- On each plate place a bed of greens (about 1 ½ cup).
- Layer over alternating the beets and tangerine rounds.
- Drizzle 2 tablespoons of the dressing and then sprinkle over the feta and walnuts and drizzle the other 2 tbsp. Toss gently before serving.
- Repeat for the other plate/serving