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Vibrant Tangerine, Beet, and Carrot Salad

Deliciously Vibrant Tangerine, Beet, and Carrot Salad Bliss

A refreshing and colorful salad combining tangerines, roasted beets, and carrots, packed with nutrients and flavor perfect for summer.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Beets Roasted
  • 2 large Carrots Grated
  • 2 cups Tangerines Peeled and segmented
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil Can substitute with avocado oil
  • 2 tablespoons Aged Balsamic Vinegar Regular balsamic or apple cider vinegar can be used
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Aluminum foil
  • Grater
  • large bowl
  • Small bowl

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Wrap your beets in aluminum foil and roast them for about 45 minutes, or until tender.
  2. While the beets are roasting, wash and grate the carrots into long strands.
  3. Peel the tangerines and separate them into segments, ensuring any seeds are removed.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
  5. In a large bowl, gently mix the roasted beets, grated carrots, and tangerine segments. Drizzle with the dressing and toss to coat.
  6. Plate the salad and garnish with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 500mgFiber: 4gSugar: 10gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Dress the salad just before serving to keep ingredients fresh. Store dressing separately for up to 2 weeks and keep leftover salad in the fridge for up to 3 days.

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