Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 45 minutes or until tender. Cool beets slightly. Trim off beet roots; rub off skins. Cut beets in half.
Combine orange juice and next 6 ingredients (through garlic) in a medium bowl, stirring with a whisk. Add beets, tossing gently to coat. Remove beets with a slotted spoon, and set aside, reserving orange juice mixture in bowl. Add salad greens and beet greens to bowl; toss well. Place about 1 cup greens mixture on each of 6 salad plates; top each with about 1 1/2 cups beets, 1/4 cup tangerine sections, 1 teaspoon cheese, and 1/2 teaspoon nuts. Serve immediately.
This recipe is great! We loved it. Made a few minor modifications though - skipped the beet greens and used all kale, plus used goat cheese, red beets (can never find golden where I live), and regular oranges instead. Yummy! Served larger portions with simple seared tuna. Great healthy meal. Will make again. My husband said it was beautiful. He took a picture.
Made to recipe using red beets and got lovely composed salads, great for guests. Only for my personal taste, would use a different cheese next time, like goat or farmer's or blue, rather than parm. Served with grilled steak, very good.
i guess i;ve been too busy making this a million times that i forgot to review it, lol. anyway i'm actually making it again today,delicious. this is a great recipe for people that think beets taste yucky, i always use the golden but i guess red ones would work i had a canned beet when i was little & i decided that beets are for drinking not eating, lol. flash forward 20 years and i decided since i love veggies there must be a better way to make beets & found this recipe & i've been making it ever since. the only changes i make to this are i add a little bit more garlic, i use an orange for the juice, meaning i buy an orange and squeeze it. also i just use whatever greens i'm using for the salad, never actually used the beet greens whenever i make it. i like beet greens cooked, don't really like them raw but that's just me. i also use acv because that's just what i always have on hand and i usually add some grilled chicken to this & maybe some diced mango as well, depends on my mood
This is terrific! I liked using the beet greens- something different. I couldn't find golden beets so used red beets instead and they worked great. They also added another color, which was nice. Great dressing!
We loved this recipe. We saved time by microwaving the beets for about 15 minutes after cutting the tops down to 1". We also left out the salt but did use the cheese which has lots of sodium in it already. The first time making it was time consuming but now that we know what we are doing, it would be easy to prep most of it ahead and just assemble at the last minute. We highly recommend this salad & plan to make it for company tonight. It is also high in potassium, a bone building nutrient. We were worried the beet greens would be bitter but they are not and the dressing is very flavorful.
This salad is delicious. I omitted the garlic the second time. The second time I also used some beets that I bought from Trader Joes that were already steamed and peeled, which made this a super easy, tasty salad.
I would give this a five; my husband perhaps a four because the beet greens were a little too much greenery for him. However, visually this is stunning and it tastes fantastic. I would leave out the garlic next time and either omit it entirely or opt for shallots instead. It was a little too sharp for the dressing. Other than that change, I would definitely make it again as written.
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