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Tangerine & Roasted Beet Salad with Feta & Pistachios

This colorful roasted beet salad recipe uses the beet greens too, but you’ll likely need more than are attached—buy extra beet greens or chard, or even try kale. Serve this healthy dish alongside grilled chicken or pork tenderloin or as an impressive potluck salad.

  • 2 med Beets (trimmed)
  • 4 cups Chopped beet greens or chard
  • 8 each Pixie tangerines or clementines
  • 1/2 tsp Kosher salt (divided)
  • Ground pepper (to taste)
  • 6 tsp Kosher salt (divided)
  • 1/4 cup Crumbled feta cheese
  • 1/4 cup Coarsely chopped toasted unsalted pistachios
  • 1 tbsp Sherry vinegar
  • 1/4 tsp Dijon mustard
  1. Preheat oven to 375°F

  2. Scrub beets well; wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 1¼ hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more. Use a paper towel to rub the skins off. Trim off the ends. Slice the beets into wedges or slices. Rinse and drain beet greens (or chard), leaving a little water still clinging to them; set aside

  3. Grate ½ teaspoon zest from 1 tangerine (or clementine). Slice the ends off all the fruit, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments or slices and set aside. Combine the zest with vinegar, mustard, ¼ teaspoon salt and a generous grinding of pepper in a medium bowl. Whisk in 4 teaspoons oil. Add the sliced beets and toss to coat; let stand for 15 minutes

  4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the greens and remaining ¼ teaspoon salt; cook, gently stirring, until just wilted, 2 to 3 minutes.

  5. Divide the greens among 4 salad plates. Top with the beets, fruit, feta and pistachios. Drizzle with any remaining dressing

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