Field Salad with Tangerines, Roasted Beets, and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 beets (about 1/2 pound) |
1/2 teaspoon grated tangerine rind |
6 cups gourmet salad greens |
1 cup tangerine sections (about 3 tangerines) |
1/4 cup (1 ounce) crumbled feta or blue cheese |
1/4 cup fresh tangerine juice |
1/4 teaspoon black pepper |
1 tablespoon fresh lemon juice |
2 teaspoons extra-virgin olive oil |
1/8 teaspoon salt |
1/8 teaspoon dijon mustard |
Directions:
1. Preheat oven to 425°.
2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425° for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges.
3. Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets.
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