- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 package Melissa’s Peeled Baby Red Beets
- 1/4 cup Balsamic Vinegar
- 6 Ojai Pixie Tangerines or your favorite citrus peeled and sectioned
- Citrus Vinaigrette
- 6 Ojai Pixie Tangerines or your favorite citrus peeled and juiced (you need about a cup)
- 2 tablespoons Organic Low Glycemic Agave Syrup
- 1/4 cup Red Wine Vinegar
- Kosher Salt to taste
- Freshly Ground Black Pepper to taste
Directions
Preheat oven to 425ºF.
In a bowl, drizzle the balsamic vinegar over the beets and toss to coat. Spread the beets in a single layer on a cookie sheet and roast in the oven until slightly browned. Remove from the oven and let cool.
Meanwhile, combine all of the ingredients for the vinaigrette. Mix well.
In a large mixing bowl, gently combine the beets and tangerines and pour the vinaigrette over the top. Toss gently and serve.
Note:
I like to garnish this salad with a little crumbled bleu cheese or goat cheese.
