Harvest beet salad with tangerines and celeriac
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- Prep Time20 mins
- Total Time20 mins
- Makes6 to 8 servings
© Royalty-Free/Masterfile
Ingredients
1/4 cup toasted chopped pecans or hazelnuts
8 cups mixed greens, about 250 g
1 cup peeled julienned celeriac, or celery root
4 cooked (preferably roasted) peeled beets, about 375 g, or 398-mL can beets
4 tangerines, clementines or navel oranges
1/4 cup olive oil
1/4 cup cider vinegar
1 tsp Dijon mustard
1 tsp honey
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh dill, or 1/2 tsp dried dill
Instructions
To toast nuts, spread out evenly on a baking sheet. Place in preheated 325F (160C) oven until fragrant and golden, about 10 minutes. If using hazelnuts, rub warm nuts in a clean dishtowel to remove as much of the skin as possible, then coarsely chop.
Wash and dry greens. Place in a salad bowl. Prepare celeriac. If making ahead, place celeriac on top of greens and cover with a damp paper towel. Refrigerate for up to 4 hours.
Thinly slice beets. Finely grate enough peel from tangerines to measure 2 teaspoons (10 mL). Peel tangerines and remove any pith. Resting navel on a cutting board, slice into eighths or tenths and remove any visible membranes. Tangerines and beets can be left at room temperature for several hours or refrigerated separately for at least 1 day.
In a small bowl, whisk oil with peel, vinegar, mustard, honey, salt and pepper. Stir in dill. If making ahead, leave at room temperature for up to 1 day or refrigerate up to 2 days. Just before serving, toss greens, celeriac and tangerines with dressing. Scatter beets and nuts overtop.
Nutrition (per serving)
Calories 153, Protein 2.7g, Carbohydrates 17.2g, Fat 9.4g, Fibre 3.4g, Sodium 209mg.
Beets, oranges and fresh dill are one of my favourite fall salad combinations. I prefer to serve it after the entrée as a mini-course.