Beet Greens and Tangerine Salad
In the last few years, I’ve rediscovered the beet. What many people don’t realize (at least those of us who grew up eating them pickled from a jar), is that there are so many ways to enjoy them, and every part from the stem to the root can be eaten and enjoyed, either raw or cooked. They can be grilled, roasted, pickled, steamed or raw (did I forget anything?). Although there are more than beets in this salad mix, the beets are clearly the star as all parts are utilized in this wonderful mix with tangerines, onions, walnuts, and goat cheese. The beet root is steamed, but if you prefer raw slices, this salad is still a winner.
Beet Green and Tangerine Salad
Beet greens, beets, tangerines, walnuts and goat cheese with a balsamic dijon viniagrette dressing make this salad a great mix.
Ingredients
- 2 Cups Beet Greens
- ½ Cup Diced beets roasted or steamed
- 2 tbsp Beet stems
- ⅓ Cup Tangerines
- 1 Tbsp Goat cheese
- 2 Tbsp Walnuts Chopped
- 3 Tbsp Olive oil
- 1½ Tsp Dijon mustard
- 2 Tbsp Balsamic
- ½ Tsp Honey
- 1 tbsp water
- Salt and pepper to taste
Instructions
- Toss together greens, tangerines, beets, beet stems, goat cheese and walnuts in a bowl.
- In a small bowl, mix together, dijon, balsamic, water, and honey. Slowly add olive oil, whisking well to mix. Add salt and pepper to taste. Toss well with salad and serve. Makes 2 side salads.