Beet Salad with Tangerine Vinaigrette - Global Chef Enterprises

Your Cart is Empty

Beet Salad with Tangerine Vinaigrette

Beet Salad with Tangerine Vinaigrette

Here's an easy salad that you can toss together from leftover roasted beets in about ten minutes. You can use any beets with this but I like chiogga or golden beets. You'll notice that the Tangerine Vinaigrette is the same one we used for Grapefruit Jicama Salad but this version calls for champagne vinegar and tangerine-infused oil as well as minced shallot. If you flavor your own olive oil with tangerine peel, allow twelve hours or longer for the peel to infuse the oil.


1 Tablespoons Champagne Vinegar
3 Tablespoons Tangerine-Infused Olive Oil (Store-bought or homemade)
½ Ounce Shallot (Minced)
Kosher Salt (To taste)
Black Pepper (Freshly ground, to taste)
3 Cups Arugula (Fresh, lightly packed washed)
1½ Cups Beet Chunks (Roasted, about 4 small or 2 large beets)
2 Slices Red Onion (Paper-thin, cut into quarters)
8 Slices Baguette (Thin, toasted briefly)
4 Tablespoons Goat Cheese (Soft, fresh)


1. For the tangerine vinaigrette: Pour the vinegar into a small bowl. While whisking constantly, gradually add the oil in a slow, thin stream until the dressing comes together, adding more oil if necessary. Add the shallot, a little salt and pepper, whisk and then taste to see if you'd like extra salt and pepper. Set the vinaigrette aside until you're ready to dress the salad.

2. For the salad: Divide the arugula between 4 salad plates. Divide the roasted beets evenly between the 4 plates. Add some red onion to each serving, pulling apart the quarter-rings and scattering the onion over the greens.

3. Spread about 1/2 tablespoon of goat cheese on each of the baguette toasts. Garnish each plate with 2 goat-cheese toasts and serve.


Salads Vegetarian


Cat's Picks

Also in Recipes

Grandma Alma’s White Chocolate Pecan Pie By Cat Cora
Grandma Alma’s White Chocolate Pecan Pie By Cat Cora

Chocolate Budino
Chocolate Budino

Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.
Cat Cora's Peach Panzanella Salad with Burrata and Bacon
Cat Cora's Peach Panzanella Salad with Burrata and Bacon