Steamed Baby Beet and Pixie Tangerine Salad with Cumin Vinaigrette
By Melissa's Corporate Chefs


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


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


3 tablespoons Organic Green Onions chopped (green part only)


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.