Beetroot and tangerine salad with cranberry dressing
6 servings
25 minutes
This bright and refreshing salad of beets and mandarins with cranberry dressing is a true culinary masterpiece. The root sweetness of beets harmonizes with the citrus freshness of mandarins, while the tangy acidity of cranberries adds an exquisite depth of flavor to the dish. European chefs have long appreciated such contrasts as they make food not only tasty but also aesthetically appealing. The lightness of olive oil, the sophistication of wine vinegar, and the spiciness of red onion complete the flavor composition, while watercress adds freshness. This salad is perfect as a standalone dish for a light dinner or as a vibrant accent on a festive table. The wonderful combination of ingredients makes it not only delicious but also healthy since each component is rich in vitamins and antioxidants.
1
Wash the small beet, cut off the stems, place in a microwave-safe bowl, cover with water, seal with plastic wrap, and microwave for 15 minutes. Meanwhile, grate the zest from the mandarins (you'll need two full teaspoons). Cut off the tops and bottoms of the mandarins with a sharp knife, peel them, and carefully remove the membranes.
- Beet: 3 pieces
- Tangerines: 3 pieces
- Cranberry puree: 3 tablespoons
2
Slice into rings, removing the pits.
- Tangerines: 3 pieces
3
Whip the butter, cranberry puree, vinegar, and zest with a whisk. Season with salt and pepper, and add thinly sliced half-moon onions. Peel the beetroot and slice it into rounds. Place in a bowl, season with salt and pepper.
- Extra virgin olive oil: 60 ml
- Cranberry puree: 3 tablespoons
- Red wine vinegar: 1 tablespoon
- Red onion: 30 g
- Beet: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Place watercress on a large plate, top with beet and mandarin slices, then add onion greens using a fork. Generously drizzle with dressing.
- Watercress: 1 bunch
- Beet: 3 pieces
- Tangerines: 3 pieces