Recipes

Beet and Tangerine Salad with Cranberry Dressing

1 Mins read
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Introduction

Welcome to our vibrant Beet and Tangerine Salad with Cranberry Dressing. This delightful dish marries the earthy sweetness of beets with the zesty tanginess of tangerines, all brought together in a refreshing cranberry dressing that promises an explosion of flavors on your palate.

Tips for this recipe

For the best results, ensure your beets and tangerines are fresh. When using a mandoline slicer or vegetable peeler, exercise caution to avoid any cuts. Blending ingredients at medium speed helps achieve a smooth dressing without over-liquidizing.

Why you will love this recipe

This Beet and Tangerine Salad with Cranberry Dressing is not just a feast for the senses but also packed with nutrients. The combination of beets, rich in antioinas and tangerines loaded with Vitamin C makes this salad an excellent addition to your healthy eating routine while satisfying those taste buds.

Ingredients

  • 3 2 1/2-inch-diameter red beets, tops trimmed
  • 3 large tangerines (such as Murcott)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons frozen cranberry juice cocktail concentrate, thawed
  • 1 tablespoon raspberry vinegar or red wine vinegar
  • 1/3 cup paper-thin slices red onion
  • 1 large bunch watercress, thick stems trimmed

Adviced equipments

For this recipe, you’ll need:

  • Mandoline Slicer
  • High-Speed Blender or Immersion Blender
  • Fine Mesh Sieve or Strainer
  • Stainless Steel Bowls
  • Cutting Board
  • Chef’s Knife (or a Vegetable Peeler)
  • Measuring Cups and Spoons
  • Mixing Spoon or Whisk

History of the recipe

The Beet and Tangerine Salad is inspired by the Mediterraneran diet, known for its healthful properties and delightful flavors. Combining beets with citrus fruits like tangerines creates a balance that has been enjoyed in various forms across cultures throughout history.

Fun facts about this recipe

Did you know? Beets have been cultivated for over 4,500 years, with their rich red color originally prized as a symbol of fertility and life. Tangerines were once known as ‘Citron des Indes’ due to their origins in Asia.

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Beet and Tangerine Salad with Cranberry Dressing

Beet and Tangerine Salad with Cranberry Dressing

amanda

Equipment

  • - Mandoline Slicer: For thinly slicing beets and tangerines, providing uniform pieces in the salad.

  • - High-Speed Blender or Immersion Blender: Useful for blending cranberry dressing to a smooth consistency without added liquid.

  • - Mandoline Slicer

  • - High-Speed Blender or Immersion Blender

  • - Food Processor (optional)

  • - Fine Mesh Sieve or Strainer

  • - Stainless Steel Bowls

  • - Cutting Board

  • - Chef's Knife (or a Vegetable Peeler if preferred)

  • - Measuring Cups and Spoons

  • - Mixing Spoon or Whisk

Ingredients

  • 3 2 1/2-inch-diameter red beets, tops trimmed

  • 3 large tangerines (such as Murcott)

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons frozen cranberry juice cocktail concentrate, thawed

  • 1 tablespoon raspberry vinegar or red wine vinegar

  • 1/3 cup paper-thin slices red onion

  • 1 large bunch watercress, thick stems trimmed

Instructions

1

Instruction 1

Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.
2

Instruction 2

Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom off each tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.
3

Instruction 3

Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally into 1/4- to 1/3-inch-thick rounds. Sprinkle beets with salt and pepper.
4

Instruction 4

Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.
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