FoodieGoesHealthy's Notes:
Expand2 white beets (or baby turnips) Ask a question about this ingredient
1/2 teaspoon dried thyme Ask a question about this ingredient
1 teaspoon plain olive oil (or enough to cover) Ask a question about this ingredient
1 seedless tangerine (like golden nugget or clementine) Ask a question about this ingredient
4 cups mixed baby lettuce, washed and dried. Ask a question about this ingredient
1 small avocado, peeled and diced. Ask a question about this ingredient
2 tablespoons toasted pinenuts Ask a question about this ingredient
1 tablespoon basil olive oil Ask a question about this ingredient
1-1/2 teaspoon aged balsamic vinegar Ask a question about this ingredient
Sea salt and fresh ground pepper to taste Ask a question about this ingredient
To roast the beets: Preheat the oven to 400 degrees. Trim the top and skinny bottom off of the beets. Peel, rinse, and dry. Slice the beets into circles about 1/2" thick. Lightly coat the beets in plain olive oil. Spread the beets in a single layer on a nonstick baking sheet. Sprinkle with thyme, salt and pepper. Roast for about 20 minutes or until fork tender. Let cool. Cut each circle in half, and set aside for the salad. The beets can be roasted ahead.
Ask a question about this stepTo slice the tangerines: Slice the tangerine into circles. Start by slicing off the rind at the top and bottom of the tangerine, and discard the rind. Take the remaining tangerine and slice it into 3 circles, each about 1/2" in thickness. Peel off and discard the rind around the perimeter of the circles. Divide each circle into triangular segments and set tangerine pieces aside for the salad.
Ask a question about this stepIn a salad serving bowl, put in the lettuce, roasted beets, segmented tangerines, avocado, and pinenuts. Drizzle salad with basil olive oil and aged balsamic vinegar. Lightly sprinkle with salt and pepper. Toss and serve immediately.
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Kari is the manager of Whisk, a kitchenware store in Brooklyn.
