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Roasted Beet, Tangerine Salad with Goat Cheese, Pine Nuts and Citrus Dressing

iloveimportedcheese.com
serves 4
Ingredients
  • 4 medium beets
  • 2 tangerines peeled and sliced
  • 1 8 oz log of fresh Goat Cheese
  • ¼ cup pine nuts toasted
  • 10 oz fresh salad greens
Dressing:
  • 1/4 cup fresh squeezed tangerine juice
  • 2 tbsp white balsamic vinegar
  • ¾ cup extra virgin olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • salt and pepper to taste​
Picture
Preparation
  1. Preheat oven to 400 degrees. Place beets on a large piece of foil, drizzle with olive oil, salt and pepper. Wrap tightly and place on a baking sheet. Cook for approximately 45 minutes or until fork tender. Remove from oven, let cool slightly, rub skins off with paper towels. Slice.
  2. Place pine nuts in a dry sauté pan on low heat. Toast for approximately 5 minutes, until fragrant and just browned.
  3. For dressing: Combine all ingredients in a small bowl, slowly whisk in the olive oil until the dressing emulsifies.
  4. Divide greens between 4 plates. Layer with beets and tangerines. Sprinkle with crumbled Goat Cheese and pine nuts, drizzle with dressing and season with salt and pepper to taste.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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