Field Salad with Tangerines, Roasted Beets, and Feta
BECKY LUIGART-STAYNER
How to Make It
Step 1
Preheat oven to 425°.
Step 2
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425° for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges.
Step 3
Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets.
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oldruth's Review
I made this pretty much as written, although I cheated and used orange juice for the dressing. I slit the tangerine sections and the seeds slipped right out. I roasted one beet for each of us, and used feta cheese. My husband and I loved it and thought the citrus flavors were a great contrast to our main dish. (A mac & cheese & cauliflower casserole) I would serve this at a dinner party.
WorkinMama's Review