Ingredients

The following ingredients have 2 Servings
  • 3 small beets (trimmed)
  • 2 cups baby spinach
  • 2 cups beet greens ((optional))
  • 2 tangelos (tangerines or clementines)
  • 1 tablespoon champagne vinegar
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon tangelo zest
  • 1 teaspoon fresh tangelo juice
  • 1 pinch sugar
  • Kosher salt and freshly cracked black pepper (to taste)
  • 4 teaspoons extra virgin olive oil (divided)
  • ¼ cup feta cheese (crumbled)
  • ¼ cup toasted cashews (coarsely chopped)

Instruction

  • Preheat oven to 350 degrees F.
  • Wrap the beets in foil; place on a small baking pan. Bake until a toothpick pokes into the beet easily, about 1 hour. Carefully unwrap the beets and allow them to cool for about 15 minutes.
  • Rinse and drain beet greens, leaving a little water still clinging to them; set aside.
  • Trim off the root and stem. Use a paper towel to rub the skins off. Slice the beets into ⅛-inch slices.
  • Grate ½ teaspoon zest from 1 tangelo. Peel the tangelo, making sure to remove most of the white pith as possible; Using a knife, turn the tangelo on its side and cut into slices against the segments; set aside.
  • In a medium bowl, combine the zest with vinegar, orange juice, mustard, a pinch of sugar and season with salt and pepper, to taste. Whisk in the oil.
  • Divide the spinach and or beet greens among 2 salad plates. Top with the beets, tangelo slices, feta, and cashews.
  • Drizzle with dressing, to taste.