This is the perfect time for this salad. Citrus is in season now and it tastes the freshest and juiciest. I don't even buy citrus (except for lemon) any other time of the year. I find it dry and bitter. Beets are available year round as they store well for any time of the year.
I use red beets here. Best way is to boil them in water for 30-45 minutes. Never cut all of the stems off or the long root at the bottom. If you do, it will bleed tasty beet juice into the water and your beets won't be as flavorful. Drain, cool and peel off (easiest with your fingers). Or alernatively, you can wrap them in aluminum foil and bake for 45-60 minutes. Their flavor will be more intense but they are a bit harder to peel.
PS Beets contain high levels of Folate and other vitamins that help heart health. A good amount of manganese, which is involved in bone formation, nutrient metabolism, brain function, and more. It can also can help lower blood pressure.
Beets and Tangerine Salad
(Serves 4)
3 beets, cooked, peeled and cubed
6 seedless tangerines, peeled, and sectioned
½ cup feta cheese, crumbled
Dressing:
1/3 cup olive oil
3 Tbs balsamic vinegar
2 Tbs minced fresh mint
1. If using fresh beets, scrub well but do not peel. Cut stem off to within one inch of beet. Immerse in water, cover and bring to a boil then reduce heat to medium. Depending on the size of the beets, cooking will take about 30 minutes or longer. They are cooked when the beet feels tender when a fork is pushed into the center. Drain and cool. Remove skin and stem by rubbing off with your fingers under running water. Cut beets into ½-inch bite size pieces and keep in a separate bowl.
2. Peel tangerines and separate wedges. Remove any white membrane.
Keep tangerines and beets separate until right before serving. Before combining toss tangerines with a little oil. This will help keep the tangerines from absorbing the beet juice.
3. This dressing will make more than you need for this salad. It’s a favorite in our house and I’m sure you’ll want to have extra. For this amount of salad, place ½ cup of finished dressing in a salad bowl. Add cooked beets and tangerines and toss. Sprinkle with feta cheese.
Bites of Insight: Beets are available at our local farmer’s market in three varieties. The standard red, yellow and candy striped (or Chioggia). The candy stripped beet is a variety from a small coastal town in Italy called Chioggia. This “peppermint candy” beet looks beautiful grated in salads. However, it loses its candy stripe once cooked and becomes pale pink. It is milder in flavor and requires less cooking.
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