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Beet Salad with Almonds, Ricotta Salata, and Tangerine Vinaigrette

2 large red beets, peeled and halved
2 large golden beets, peeled and halved
3 tangerines
¼ cup extra-virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon sea salt
¼ teaspoon cracked black pepper
4 cups chopped radicchio
2 cups diagonally sliced golden endive (about 2 heads)
½ cup crumbled ricotta salata cheese
½ cup Marcona almonds, toasted and chopped
¼ cup fresh flat-leaf parsley leaves

Wrap red beets and golden beets separately in parchment paper. Microwave at HIGH about 7 minutes or until tender. Let stand 5 minutes; cut into wedges.

Peel and section tangerines over a bowl; squeeze membranes to extract juice. Whisk in oil, mustard, salt, and pepper.

Arrange radicchio and endive on a platter; drizzle with half of dressing. Top with beets, tangerine sections, and cheese. Sprinkle with almonds and parsley; drizzle with remaining dressing. Makes 8 servings