Name: Field Salad with Tangerines, Roasted Beets, and Feta
Yield: 4 servings (serving size: 1 1/2 cups salad and 4 beet wedges)
Ingredients: 2 beets (about 1/2 pound); ½ teaspoon grated tangerine rind; 6 cups gourmet salad greens; 1 cup tangerine sections (about 3 tangerines); ¼ cup (1 ounce) crumbled feta or blue cheese; ¼ cup fresh tangerine juice; ¼ teaspoon black pepper; 1 tablespoon fresh lemon juice; 2 teaspoons extra-virgin olive oil; ⅛ teaspoon salt; ⅛ teaspoon Dijon mustard

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WorkinMama

12/17/2010

We found the dressing pretty acidic; I think the dressing would have tasted better with a little sugar and had a better texture with a little more olive oil. I have never had beets until this salad, and I've found I don't care for beets (at least in this salad). So that may color my rating of this recipe.

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Field Salad with Tangerines, Roasted Beets, and Feta

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Field Salad with Tangerines, Roasted Beets, and Feta

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Field Salad with Tangerines, Roasted Beets, and Feta

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Field Salad with Tangerines, Roasted Beets, and Feta