Tangerine & Roasted Beet Salad With Feta & Pistachios Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F. Wrap the beets in aluminum foil and roast for 45-60 minutes, or until tender.
• STEP 2.Once the beets are cool enough to handle, peel and slice them into wedges.
• STEP 3.In a large bowl, combine the tangerine segments, roasted beet wedges, feta cheese, and pistachios.
• STEP 4.In a small bowl, whisk together the olive oil, tangerine juice, honey, salt, and pepper to make the dressing.
• STEP 5.Drizzle the dressing over the salad and toss to combine. Serve immediately.

Cooking Tips

• To save time, you can use pre-cooked beets from the grocery store.
• If tangerines are not available, you can substitute oranges or grapefruits.
• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Add the dressing just before serving.

Storage and Serving

• Store leftover salad in an airtight container in the refrigerator for up to 2 days.
• Add the dressing just before serving to prevent the salad from becoming soggy.
• Serve the salad as a side dish or add grilled chicken or shrimp for a complete meal.