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Beet Salad with Tangerines Recipe

Beet Salad with Tangerines Recipe

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Ingredients:

Serving

Directions:

Preheat the oven to 375°. Put the beets in a roasting pan, cover with foil and bake them for about 1 hour, until they are tender. When they are cool enough to handle, peel and quarter the beets.
In a pie plate, toss the pine nuts with 1 teaspoon of the vegetable oil and toast them in the oven for about 3 minutes, until the pine nuts are golden brown.
Using a sharp knife, peel the tangerines. Working over a medium bowl, slice in between the membranes to release the tangerine sections. Squeeze the juice from the membranes into a small bowl; you should have 1/2 cup.
In another small bowl, toss the sliced shallots and raspberry vinegar with a pinch of salt and let stand for 5 minutes. Stir in the 1/2 cup of tangerine juice and the remaining 1/4 cup of vegetable oil and season the dressing with salt.
Arrange the beets and tangerine sections on plates and drizzle with the dressing. Top with the toasted pine nuts and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	98.69 Kcal (413 kJ)
Calories from fat	74.23 Kcal
		% Daily Value*
Total Fat	8.25g	13%
Sodium	4.24mg	0%
Potassium	129.5mg	3%
Total Carbs	6.28g	2%
Sugars	2.94g	12%
Dietary Fiber	1.13g	5%
Protein	1.35g	3%
Vitamin C	2.8mg	5%
Iron	0.5mg	3%
Calcium	13.3mg	1%

Amount Per 100 g
Calories	199.47 Kcal (835 kJ)
Calories from fat	150.05 Kcal
		% Daily Value*
Total Fat	16.67g	13%
Sodium	8.57mg	0%
Potassium	261.76mg	3%
Total Carbs	12.69g	2%
Sugars	5.94g	12%
Dietary Fiber	2.29g	5%
Protein	2.72g	3%
Vitamin C	5.7mg	5%
Iron	1mg	3%
Calcium	26.9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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