A TANGERINE, BEET, AND CARROT SALAD TO CURE THE WINTER BLUES

A Tangerine, Beet, and Carrot Salad to Cure the Winter Blues image

Provided by Marilena Leavitt

Time 40m

Yield 4

Number Of Ingredients 14

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For the salad:
4 small tangerines, sliced horizontally into discs
4 cups baby arugula, packed
2 small beets, cooked and cut into wedges
1 large or, 2 small carrots, shredded
2-3 oz. herbed goat cheese, crumbled
¼ cup toasted hazelnuts (or pistachios), chopped
For the Dressing:
⅓ cups extra virgin olive oil
1 TBSP. red wine vinegar
1 ½ TBSP. pomegranate molasses
½ tsp. sea salt
¼ tsp. freshly ground pepper
1 tsp. Dijon mustard

Steps:

Scrub the beets well and cook them whole in plenty of hot water for about 20 minutes, or, until fork-tender. Add the stems and the leaves during the last 5-10 minutes of cooking. Remove the stems and leaves and reserve them for another recipe (see note, below) and cut the beets into small wedges.
Prepare the rest of the salad ingredients. Shred the carrots, crumble the goat cheese and toast some hazelnuts. Set them all aside.
Pour the olive oil and the rest of the ingredients for the dressing into a small jar with a lid. Shake the jar well until everything is thoroughly emulsified.
Take a deep salad bowl and spread the arugula on the bottom and sides, then top with some of the tangerine discs. Top off with more arugula. Arrange the beets in the center of the salad and the shredded carrots around the beets. Place a few more tangerine discs in the center and then crumble the goat cheese all over the salad. Lastly, sprinkle the chopped hazelnuts over the entire salad.
Shake the salad dressing one more time and drizzle it over the salad. Taste and adjust the seasoning if needed. Place the bowl in the middle of the table and have everyone help themselves, perhaps with some more dressing on the side.