Salad
2 - 4 servings
20 minutes
0 minutes
Melissa's Corporate Chefs
1 tablespoon tangerine zest
1 tablespoon Organic Blue 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 ounces) 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)
Combine all ingredients in a large bowl and whisk until thoroughly combined.
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.
