Mandarin & Beet Salad

April 26th2247

I have a major love affair with tangerines and mandarin oranges…always have! I scooped up a huge bag of them at the farmer’s market this past weekend and have been looking for different ways to use them ever since. We juiced quite a few of them! But then I remembered a bright summer salad that I had eaten a few years back and thought I would take my best shot at recreating it!

Here is how it turned out!

First I peeled a few mandarin oranges…


mandarin and beet salad


Then I quartered 4-5 red beets. I used a precooked bag from TJ’s but it you feel up for the extra work, fresh roasted are always preferred! (It is actually quite simple. Wrap the beets in tinfoil with olive oil and a pinch of salt. Roast them at 400 degrees for 1 hour. Peel off skins with a spoon once they have cooled a bit.)


Then I added goat cheese…In my opinion, nothing is yummier than beets and goat cheese!

goat cheese

Then I made a simple vinaigrette. Olive oil, lemon juice, apple cider vinegar, S&P…


Whisk with a fork to aerate the mixture. Soon you will have a beautiful emulsion on your hands. Drizzle across the salad. Garnish with some fresh chopped or torn mint leaves.


Mandarin Orange & Beet Salad

1 package of precooked beets (or fresh if your up for the extra work!), quartered
1 tangerine, peeled and quartered
5 mint leaves, chopped
1/2 c. crumbled goat cheese
1/3 c. light olive oil
1 small juicy lemon
1/2 tsp free ground black pepper
pinch of kosher salt
1 T apple cider vinegar
Drizzle dressing across the quartered beets, tangerines and goat cheese. Garnish with the chopped fresh mint.

beet salad