Recipe
Opt For A Roasted Beet & Tangerine Salad For Your Next Meal
The following excerpt and recipe for Roasted Beet & Tangerine Salad is from Diane Kochilas' cookbook "The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity." It's available for purchase on Macmillan's website.
Arugula, which is cultivated in Ikarian gardens but also grows wild on the island, is one of the great super greens of the Mediterranean. Arugula, especially bitter and peppery when it grows in the dry, temperate climate of Greece, is nutrient dense, packed with fiber and phytonutrients. Our bones, teeth, muscles, nerves, and immune system all benefit from this tender green. This salad is beautiful to look at and has a nice range of textural and flavor complexity, too: crunch from the walnuts and that velvety, slippery texture of cooked beets; natural sweetness and acidity both; and an interesting spice palette. You can swap out any type of orange for the tangerines as well.
Roasted Beet & Tangerine Salad with Arugula & Hazelnuts
- Cook Time: 1 hr
- Total Time: 1 hr
- Servings: 4
Ingredients
- 2 large fresh beets
- 5 tbsp extra-virgin Greek olive oil
- Sea salt to taste
- 4 allspice berries
- 1 star anise - optional
- 2 tangerines plus one for juicing
- 1 scant tsp Dijon mustard
- 1 tbsp sherry vinegar or fig balsamic vinegar or more to taste
- 1/2 tsp fennel seed - ground in a spice grinder or with a mortar and pestle
- 6 cups baby arugula
- 1 medium red onion - halved and sliced
- 1/2 cup hazelnuts - halved or coarsely chopped