Candy Striped Beet and Tangerine Salad

candybeetsThis candy-striped heirloom variety of beet  – Chioggia (allegedly originated somewhere near the Italian town of the same name), gets my vote for the most striking in it’s presentation. Cooked and quartered or sliced, the bulls eyes are a beautiful companion to a nice herbed Chevre goat cheese.

1 bunch of Underwood candy striped beets (sliced thin, 1/8″ with a mandolin slicer)
1 T fresh lemon juice
3 or 4 tangerines, peeled and sliced in rounds
1/4 cup of thinly sliced red onion (use the mandolin at 1/16″)
3 oz of herbed Chevre goat cheese (Fresh & Easy or Trader Joes has the best in my opinion)
1/2 head of romaine lettuce, chopped fairly small (also good with mizuna or arugula)
2-3 beet green leaves, thinly sliced

Dressing:  2-3 teaspoons of grated tangerine peel, 3 T extra virgin olive oil, 3 T fruit juice (orange or cranberry works well), 1 T red wine vinegar.  Whisk together and set aside.

Slice beets with the mandolin or by hand and squeeze a little lemon juice on them while you are getting everything else ready to go.  Steam beet slices in a basket or steamer until tender about 5-6 until tender but still firm and set aside to cool.  Chop lettuce and beet greens and place in a large shallow bowl.  Slice the tangerines and alternate with beet slices on the greens.  Top with thinly sliced red onion and the crumbled goat cheese.  Drizzle dressing on the top.