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Beet Salad With Tangerine Vinaigrette

Beet Salad With Tangerine Vinaigrette

From Cat Cora


Be sure to remember to make the tangerine-infused olive oil the night before the party.

Beet Salad With Tangerine Vinaigrette


  1. 4 tangerines, zested
    1 cup olive oil
    1 heaping tablespoon shallot, diced
    1 tablespoon champagne vinegar
    Salt and pepper, to taste
    3 cups arugula
    1 1/2 cups golden beets, roasted and chopped
    1/4 red onion, sliced paper-thin


  1. To make vinaigrette: Add tangerine zest to olive oil. Let infuse overnight, and then strain.
  2. In a small bowl, whisk together shallot, 3 tablespoons tangerine-infused olive oil, and vinegar. Salt and pepper to taste, and set aside.
  3. To combine salad: In a large salad bowl, combine arugula, beets, and red onion. Pour vinaigrette on top, and toss to combine.
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