Tangelo Salad with Roasted Beetroot Recipe
A vibrant and refreshing Tangelo Salad with Roasted Beetroot, combining the earthy sweetness of roasted red and golden beets with the bright, citrusy tangelos. Tossed with a simple honey and red wine vinegar dressing, garnished with crunchy pine nuts and crisp radishes, this salad is perfect for a light lunch or as a colorful side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp honey
- Salt, to taste
- Pepper, to taste
Salad
- ½ bunch baby red beetroot
- ½ bunch small golden beetroot
- 2 tangelos
- 100 g mixed leaves
- 1 bunch radish
- ⅓ cup pine nuts
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the beets.
- Prepare the Beetroots: Wash the baby red and golden beetroots thoroughly, trimming off the greens but leaving a bit of the stem to prevent bleeding during roasting. Pat them dry.
- Roast the Beets: Place the beetroots on a baking tray lined with parchment paper. Roast in the preheated oven for about 35-40 minutes, or until they are tender when pierced with a fork. Remove from oven and allow to cool. Once cooled, peel and slice the beets into bite-sized pieces.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts for 3-4 minutes, stirring frequently until they are golden and fragrant. Set aside to cool.
- Prepare the Tangelos: Peel the tangelos and separate into segments. Remove any seeds and slice the segments into halves if preferred.
- Slice the Radishes: Wash and thinly slice the radishes for a crisp, peppery bite.
- Make the Dressing: Whisk together the extra virgin olive oil, red wine vinegar, honey, salt, and pepper in a small bowl until the dressing is well emulsified.
- Assemble the Salad: In a large bowl, combine the mixed leaves, roasted beetroot slices, tangelo segments, and sliced radishes. Drizzle with the dressing and gently toss to coat everything evenly.
- Serve: Transfer the salad to serving plates and sprinkle toasted pine nuts on top for added crunch and flavor. Serve immediately for the freshest taste.
Notes
- Roasting beets enhances their natural sweetness and flavor; however, you can boil them if short on time, though flavor and texture will differ.
- To save time, pine nuts can be toasted while the beets are roasting.
- You can substitute tangelos with other citrus fruits like oranges or tangerines for variation.
- Ensure the salad dressing is well mixed before drizzling to balance the flavors.
- This salad is best served fresh but can be prepped a day ahead by keeping roasted beets and dressing separate until serving.
