This is a print preview of "Field Salad With Tangerines, Roasted Beets, And Feta" recipe.

Field Salad With Tangerines, Roasted Beets, And Feta Recipe
by Global Cookbook

Field Salad With Tangerines, Roasted Beets, And Feta
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  Servings: 1

Ingredients

  • 2 x beets (about 1/2 lb.)
  • 1/2 tsp grated tangerine rind
  • 6 c. gourmet salad greens
  • 1 c. tangerine sections (about 3 tangerines)
  • 1/4 c. crumbled feta or possibly blue cheese (1 oz)
  • 1/4 c. fresh tangerine juice
  • 1/4 tsp black pepper
  • 1 Tbsp. fresh lemon juice
  • 2 tsp extra-virgin extra virgin olive oil
  • 1/8 tsp salt
  • 1/8 tsp dijon mustard

Directions

  1. Preheat oven to 425F.
  2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425F for 45 min or possibly till tender. Cold slightly. Peel beets; cut each into 8 wedges.
  3. Combine rind, greens, tangerine sections, and feta in a large bowl.
  4. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mix; toss to combine. Place salad mix on each of 4 plates; top with beets.
  5. Yield: 4 servings (servingsize: 1 1/2 c. salad and 4 beet wedges).