Ingredients
Dressing
- 1/3 cup Extra Virgin Olive Oil
- 1/4 cup Balsamic Vinegar
- 1 tablespoons Tangerine zested
- 1 tablespoon Organic Low Glycemic Agave Syrup
- 1 tablespoon Dijon Mustard
- 1 teaspoon Ground Turmeric
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cardamon
- 1/2 teaspoon Ground Cinnamon
Salad
- 2 8 ounce packages Melissa’s Peeled Baby Red Beets
- 2 1 pound packages Ojai Pixie Tangerines peeled segments separated (about 12 tangerines)
- Salt and Pepper to taste
Garnish
- 3 tablespoons Organic Green Onions chopped (green part only)
Directions
Prepare Dressing
Combine all ingredients in a large bowl and whisk until thoroughly combined. Makes about ¾ cup dressing.
Prepare Salad
Quarter beets lengthwise. In a mixing bowl, toss beets and tangerine segments with 1/2 cup of the dressing.
Arrange in center of a platter and garnish with green onion. Pass remaining dressing separately if desired or reserve for another use.
