|Beets and Tangerine Salad|
Adapted from The Passionate Vegetable by Suzanne Landry, Health Inspired Publishing
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.
3 beets, cooked, peeled and cubed
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.
Peel tangerines and separate wedges. Remove any white membrane. Either leave whole or cut in half.
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.
Recipe, kosher, dairy