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Beet Salad with Tangerines Recipe

Beet Salad with Tangerines Recipe

Photos of Beet Salad with Tangerines Recipe

How To Make Beet Salad with Tangerines

Savor refreshing tart flavors in this roasted beet salad that combines tangerine and raspberry vinegar for a sophisticated and scrumptious bite.

Preparation: 35 minutes
Cooking: 1 hour
Total: 1 hour 35 minutes



  • 24pcsbaby orange beets
  • 2tbsppine nuts
  • ¼cupvegetable oil,plus 1 tsp for tossing
  • 8tangerines
  • 4smallshallots
  • 3tbspraspberry vinegar
  • salt,to taste


  1. Preheat oven to 375 degrees F. Put beets in a roasting pan, cover with foil, and bake for about 1 hour, until tender. When cool enough to handle, peel and quarter beets.

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

  3. Using a sharp knife, peel tangerines. Working over a medium bowl, slice in between membranes to release tangerine sections. Squeeze juice from membranes into a small bowl; should make ½ cup.

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

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


  • Calories: 212.26kcal
  • Fat: 8.97g
  • Saturated Fat: 0.64g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 5.53g
  • Polyunsaturated Fat: 2.09g
  • Carbohydrates: 30.93g
  • Fiber: 8.12g
  • Sugar: 21.28g
  • Protein: 4.98g
  • Sodium: 718.57mg
  • Calcium: 58.23mg
  • Potassium: 926.09mg
  • Iron: 2.37mg
  • Vitamin A: 14.56µg
  • Vitamin C: 21.23mg
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