Monday, May 30, 2011

80--- Beet & Tangerine Salad

Beets are all the rage right now and I am SO happy about that! Not pickled beets. Lightly steamed or roasted beets. These lovely root vegetables are a wonderful source of iron, vitamin C, folate, fiber, lutein, and potassium! AND if you eat enough of them, you can turn your urine red -- circus trick!

This salad is so springy and delicious! I cannot stop thinking about it! It would be a perfect accompaniment to any grilled summer meal.

Beet & Tangerine Salad

Serves 5

5-6 medium beets, peeled and cut into 1" pieces (put on a black shirt first- you will thank me!)

4-5 tangerines, sliced to remove white pith and chopped into 1" pieces

1/4 cup coarsely chopped flat leaf parsley

2 Tbsp lemon juice

2 Tbsp Champagne vinegar

1 tsp honey

1 Tbsp olive oil

1 tsp paprika

2 oz goat cheese, crumbled

Place beet cubes into a large steamer and cook for ~10 minutes or until tender. Remove from heat and allow to cool (I put mine in the refrigerator).

When beets have cooled, add tangerine pieces and parsley, and toss to combine.

In a small bowl, whisk together lemon juice, vinegar, honey, paprika and olive oil. Add to beet mixture and toss to coat. Crumble goat cheese on top of salad and serve.

Nutrition Info per 1/2 cup: 184 calories, 7 g fat, 5 g protein, 18 g carbohydrates, 3 g fiber

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