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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- 5 whole Medium Beets, Peeled And Cut Into 1 Inch Pieces (put On A Black Shirt First, You Will Thank Me)
- 4 whole Tangerines, Sliced To Remove White Pith And Cut Into 1 Inch Pieces
- 1/4 cups Flat-leaf Parsley, Coarsely Chopped
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Champagne Vinegar
- 1 teaspoon Honey
- 1 teaspoon Paprika
- 1 Tablespoon Olive Oil
- 2 ounces, weight Goat Cheese Crumbled
Method
- Place beet cubes into a large steamer and cook for 10 minutes or until tender. Remove from heat and allow to cool (I put mine in the refrigerator).
- When beets have cooled, add tangerine pieces and parsley, and toss to combine.
- In a small bowl, whisk together lemon juice, vinegar, honey, paprika and olive oil. Add to beet mixture and toss to coat. Crumble goat cheese on top of salad and serve.
- Nutrition Info per 1/2 cup: 184 calories, 7 g fat, 5 g protein, 18 g carbohydrates, 3 g fiber
