This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette.

Marcia Kiesel
Recipe by Food & Wine March 2009

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© John Kernick

Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Put the beets in a roasting pan, cover with foil and bake them for about 1 hour, until they are tender. When they are cool enough to handle, peel and quarter the beets.

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  • In a pie plate, toss the pine nuts with 1 teaspoon of the vegetable oil and toast them in the oven for about 3 minutes, until the pine nuts are golden brown.

  • Using a sharp knife, peel the tangerines. Working over a medium bowl, slice in between the membranes to release the tangerine sections. Squeeze the juice from the membranes into a small bowl; you should have 1/2 cup.

  • In another small bowl, toss the sliced shallots and raspberry vinegar with a pinch of salt and let stand for 5 minutes. Stir in the 1/2 cup of tangerine juice and the remaining 1/4 cup of vegetable oil and season the dressing with salt.

  • Arrange the beets and tangerine sections on plates and drizzle with the dressing. Top with the toasted pine nuts and serve.

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