Harvest Beet Salad With Tangerines And Celeriac

Directions

1. To toast nuts, spread out proportionately on a baking sheet. Place in preheated 325 F oven till fragrant and golden brown, about 10 mins. If using hazelnuts, rub hot nuts in a clean dishtowel to remove as much of the skin as possible, then coarsely chop.
2. Wash and dry greens. Place in a salad bowl. Prepare celeriac. If making ahead, place celeriac on top of greens and cover with a damp paper towel. Chill for up to 4 hrs.
3. Thinly slice beets. Finely grate sufficient peel from tangerines to measure 2 teaspoon Peel tangerines and remove any pith. Resting navel on a cutting board, slice into eighths or possibly tenths and remove any visible membranes. Tangerines and beets can be left at room temperature for several hrs or possibly refrigerated separately for at least 1 day.
4. In a small bowl, whisk oil with peel, vinegar, mustard, honey, salt and pepper. Stir in dill. If making ahead, leave at room temperature for up to 1 day or possibly chill up to 2 days. Just before serving, toss greens, celeriac and tangerines with dressing. Scatter beets and nuts overtop.
5. NOTES : Roasting beets - When you roast beets, they become even sweeter.
6. Just preheat oven to 425 F. Trim beets, leaving 1 inch of root and 1 inch of stem. Place in a lightly oiled baking dish. Roast, uncovered, till they can be easily pierced with the tip of a sharp knife, about 40 mins for baby beets to 1 hour for larger beets. Peel, then slice.