"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

BEET AND TANGERINE SALAD Recipe

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This recipe for BEET AND TANGERINE SALAD, by , is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 beets, cooked, peeled and cubed
3 seedless tangerines, peeled, and sectioned
cup feta cheese, crumbled

Dressing:

1/3 cup olive oil
2 Tbs balsamic vinegar
1 Tbs minced fresh mint

Directions:
Directions:
If using fresh beets, scrub well but do not peel. Cut stem off to within one inch of beet. Immerse in water, cover and bring to a boil then reduce heat to medium. Depending on the size of the beets, cooking will take about 30 minutes or longer. They are cooked when the beet feels tender when a fork is pushed into the center. Drain and cool. Remove skin and stem by rubbing off with your fingers under running water. Cut beets into -inch bite size pieces.

Peel tangerines and separate wedges. Remove any white membrane. Either leave whole or cut in half.

This dressing will make more than you need for this salad. It's a favorite in our house and I'm sure you'll want to have extra. For this amount of salad, place cup of finished dressing in a salad bowl. Add cooked beets and tangerines and toss. Sprinkle with feta cheese.

 

 

 

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