Vibrant Tangerine, Beet, and Carrot Salad
Experience a burst of color and flavor with this refreshing tangerine, beet, and carrot salad, perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: Global
Ingredients
Scale
- 3 fresh tangerines, segmented
- 2 medium beets, roasted
- 2 large carrots, julienned
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each washed beet in aluminum foil and place them on a baking sheet. Roast for about 60 minutes until tender.
- Allow the roasted beets to cool slightly before peeling off their skins.
- While the beets cool, peel and julienne the carrots using a box grater or mandoline.
- Peel the tangerines and segment them into bite-sized pieces.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until combined.
- In a large bowl, toss together chopped beets, carrots, tangerine segments, and dressing until well-coated. Serve on a platter.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 14g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg