Harvest Beet Salad With Tangerines And Celeriac Recipe
Servings: 6
Ingredients
- 1/4 c. toasted pecan or possibly hazelnut halves
- 8 c. mixed salad greens, about 1/2 lb
- 1 c. peeled julienned celeriac
- 4 x peeled beets (about 3/4 lb.) cooked, preferably roasted or possibly 398ml can beets
- 4 x tangerines, clementines or possibly navel oranges
- 1/4 c. extra virgin olive oil
- 1/4 c. cider vinegar
- 1 tsp dijon mustard
- 1 tsp liquid honey
- 1/2 tsp salt and freshly grnd black pepper
- 2 Tbsp. fresh dill or possibly 1/2 tsp dry dillweed minced
Directions
- To toast nuts, spread out proportionately on a baking sheet. Place in preheated 325 F oven till fragrant and golden brown, about 10 mins. If using hazelnuts, rub hot nuts in a clean dishtowel to remove as much of the skin as possible, then coarsely chop.
- Wash and dry greens. Place in a salad bowl. Prepare celeriac. If making ahead, place celeriac on top of greens and cover with a damp paper towel. Chill for up to 4 hrs.
- Thinly slice beets. Finely grate sufficient peel from tangerines to measure 2 teaspoon Peel tangerines and remove any pith. Resting navel on a cutting board, slice into eighths or possibly tenths and remove any visible membranes. Tangerines and beets can be left at room temperature for several hrs or possibly refrigerated separately for at least 1 day.
- In a small bowl, whisk oil with peel, vinegar, mustard, honey, salt and pepper. Stir in dill. If making ahead, leave at room temperature for up to 1 day or possibly chill up to 2 days. Just before serving, toss greens, celeriac and tangerines with dressing. Scatter beets and nuts overtop.
- NOTES : Roasting beets - When you roast beets, they become even sweeter.
- Just preheat oven to 425 F. Trim beets, leaving 1 inch of root and 1 inch of stem. Place in a lightly oiled baking dish. Roast, uncovered, till they can be easily pierced with the tip of a sharp knife, about 40 mins for baby beets to 1 hour for larger beets. Peel, then slice.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 159 | |
| Calories from Fat 97 | 61% |
| Total Fat 11.1g | 14% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 265mg | 11% |
| Potassium 349mg | 10% |
| Total Carbs 14.53g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 9.47g | 6% |
| Protein 2.01g | 3% |
