Beet and Tangerine Salad with Cranberry Dressing

Ingredients for Beet and Tangerine Salad with Cranberry Dressing

• 3 2 1/2-inch-diameter red beets, tops trimmed

• 3 large tangerines (such as Murcott)

• 45ml extra-virgin olive oil

• 45ml frozen cranberry juice cocktail concentrate, thawed

• 1 tablespoon raspberry vinegar or red wine vinegar

• 80ml paper-thin slices red onion

• 1 large bunch watercress, thick stems trimmed

How to make Beet and Tangerine Salad with Cranberry Dressing

Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.

Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons . Cut top and bottom off each tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.

Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally into 1/4- to 1/3-inch-thick rounds. Sprinkle beets with salt and pepper.

Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.