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Tangerine and Beet Salad

A rectangular white platter topped with tangerine and beet salad with basil garnish and a silver fork on the side.
Andrew Swallow

Prep 20 mins
Cook 40 mins
Total 1 hr
4 servings
159 kcal


  • 1 pound golden beets preferably baby beets
  • 4 teaspoons pine nuts
  • Salt and freshly ground black pepper
  • 1 pound tangerines peeled
  • 2 teaspoons fresh lemon juice preferably from Meyer lemons
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons finely diced shallot
  • 2 teaspoons basil chiffonade (ideally a blend of both opal basil and regular basil)


  • Preheat the oven to 350° F (176°C).
  • Roast the beets on a baking sheet in the oven until tender. If using baby beets, this should take 20 to 30 minutes (or longer, if the beets aren't fresh); if using regular-size beets, this could take up to an hour. Place the roasted beets on a towel and gently rub to remove their skins. Let cool to room temperature. Toast the pine nuts on a second baking sheet for 8 minutes and transfer to a plate to cool.
  • After the beets have cooled, slice off the top and bottom of each beet. If using baby beets, cut each in half. If using regular-size beets, cut into small wedges. Season with salt and pepper.
  • Slice each tangerine into thick rounds, then slice each round in half crosswise to form a sort of tangerine half moon.
  • Arrange 5 beet pieces and 5 tangerine slices on each plate. Drizzle each with 1/2 teaspoon lemon juice and 1 teaspoon olive oil on top and sprinkle with 1/2 teaspoon shallot, 1 teaspoon of the toasted pine nuts, and 1/2 teaspoon basil. Season with salt and pepper.