Golden Beet, Tangerine Salad Recipe
goat cheese, curly endive, hazelnut & vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap each golden beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes, or until they are tender when pierced with a fork. Once roasted, allow them to cool, then peel the skins off and slice them into thin rounds.
- 2
Segment the Tangerines
While the beets are roasting, peel the tangerines and separate the segments. Remove any seeds and set aside.
- 3
Toast the Hazelnuts
In a dry skillet over medium heat, add the hazelnuts. Toast them for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Allow them to cool slightly, then chop coarsely.
- 4
Prepare the Endive
Wash the curly endive thoroughly and pat dry. Tear it into bite-sized pieces and place it in a large salad bowl.
- 5
Assemble the Salad
Add the sliced golden beets, tangerine segments, and toasted hazelnuts to the bowl with the curly endive. Crumble the goat cheese on top.
- 6
Dress the Salad
Drizzle your favorite vinaigrette over the salad and toss gently to combine. Serve immediately.