BEET AND TANGERINE SALAD

BEET AND TANGERINE SALAD image

Yield 6 Servings

Number Of Ingredients 9

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1/4 CUP fresh tangerine juice
2 TBSPs Champagne vinegar or white wine vinegar
1 1/2 TSPs grated tangerine peel
6 TBSPs extra-virgin olive oil
1 pound red beets (about 3 medium)
1 pound yellow beets ( about 3 medium)
1 4.5-5oz bag mixed greens
3 tangerines, peeled, seeded, separated into segments
1/2 CUP whole almonds, toasted, coarsely chopped

Steps:

Whisk first 3 ingredients in medium bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper. Cook beets in separate medium saucepans of boiling salted water until tender, about 45 minutes. Drain beets. Cool and peel; cut into wedges. Place red beets in 1 medium bowl and yellow beets in another. Add 1/4 cup dressing to each bowl and toss to coat. Let stand 2 hours at room temperature. (Can be made 1 day ahead. Cover and chill beets and remaining dressing separately. Bring dressing to room temperature before using.) Toss greens with remaining dressing in large bowl. Divide greens among 6 plates. Top with beets and tangerine segments. Sprinkle with almonds; serve.