Beet Salad Recipe
Roasted beets over mixed greens, shallots, feta cheese, cranberries, walnuts, served with a tangerine vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Tangerine Vinaigrette
Method
Preparation of Beets
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wash and trim the beets, wrapping each in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes or until tender when pierced with a fork. Allow to cool, then peel and cut into wedges.
Salad Assembly
- 2
Combine Salad Ingredients
In a large bowl, place the mixed greens. Top with roasted beet wedges, sliced shallots, crumbled feta cheese, dried cranberries, and chopped walnuts.
Vinaigrette Preparation
- 3
Prepare the Vinaigrette
In a small bowl, whisk together the tangerine juice, olive oil, honey, salt, and black pepper until well combined.
Serving
- 4
Dress the Salad
Drizzle the tangerine vinaigrette over the salad just before serving. Toss gently to combine, and serve immediately.