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Drizzle with Tangerine Vinaigrette dressing. Garnish with orange zest and a few whole candied pecans. Repeat the layering process starting with the beets. You cant go wrong with this easy salad recipe If youre looking for more ideas on salad recipes, Homemade Honey French Salad Dressing and Rustic Bread Salad. Stuff belly cavities with rosemary, fennel fronds, tangerine slices. Season fish inside and out with salt and pepper and rub with olive oil. Line a rimmed baking sheet with parchment paper. Preheat oven to 350☏ and position rack in center of oven. Continue layering with half of the microgreens and chopped candied nuts. Drain fish and pat dry inside and out with paper towels. Cut into small chucks about three per section. Crumble half of the goat cheese over the beets. Peel, seed and remove as much pith from the tangerines as you have patience for. Once cooled, peel the beets and slice them into thin wedges. Slice beats in halves or fourths depending on the size. Roast the beets until they are easily pierced with a paring knife (about 45 minutes-1 hour).

2 6.5 oz packages of pre-cooked Love Beets.

Add the remaining ingredients and whisk for 10-20 seconds. Honey Tangerine Vinaigrette Dressing: In a small bowl whisk together tangerine juice, vinegar, mustard and honey until smooth.

1/4 cup fresh squeezed tangerine juice (can substitute orange)Īdd tangerine juice, honey, and vinegar to small mixing bowl.

Bring on the week! Beet & Goat Cheese Salad with Tangerine Vinaigrette Dressing: Other ingredient ideas might be shredded carrots, edamame, scallions, shredded cabbage (napa and/or purple cabbage) and additional fresh cilantro.We snuck in quite a few indulgences this weekend and while we are definitely #antidiet, we still opted for something fresh and easy on the waistline for #motivationmonday. But that’s just me, I love to add cucumber to just about everything. Dressing: 1/4 cup fresh squeezed tangerine juice 2 tbsps white balsamic vinegar cup extra virgin olive oil 2 tbsp Dijon mustard 1 tbsp honey salt and. If you don’t mind chopping a bit, I absolutely love to include a small English cucumber, halved, seeds removed with a spoon, and then thinly sliced.

Fresh greens (spinach, spring greens, arugula, etc.).

Add a few grinds of fresh ground black pepper if desired. As for the salad ingredients, field greens, pecans, red onion, cherry tomatoes and goat cheese are my go-to but you could use almost any combination.

Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Here are the basics of this oh-so-easy salad: In a medium bowl, whisk the honey, vinegar, Dijon mustard, and salt. Neutral oil: vegetable oil, avocado oil, grapeseed oil, or even unrefined light olive oil (see more ideas in the recipe card below.Recipe created by Ruth Baerg, adapted by Amanda Thiessen.

Remove all salad ingredients from packaging and gently toss with dressing to combine. Rice vinegar: if you don’t have rice vinegar on hand, you can substitute apple cider vinegar, sherry vinegar, red or white wine vinegar, or balsamic vinegar. Try Key Lime Honey, Tangerine Honey, or half Lemon Honey half Ginger Honey. with toasted quinoa and tangerine vinaigrette.Here’s the ingredient list for the dressing: exact measurements are in the recipe card below. But it’s also wonderful as a dip or sauce with veggies like carrots and celery, sweet cherry tomatoes, or slices of cucumbers, which is my preferred snack!īut it’s also delicious with chicken tenders, used for a grilled chicken satay, or as a sauce over just about anything that pairs well with peanuts. It’s so incredible with this simple salad. Seriously, this may be an all-time favorite dressing… or even dip. It’s a delightfully peanutty, citrusy, fresh, sweet and tangy dream of a salad.Īnd a salad you’ll love all year, perfect as a side or even a complete meal when you add protein like chicken or salmon.