Prep Time
10 min
Cook Time
10 min
Yields
4 servings
A delicious salad with gorgeous root vegetables drizzled in a fruity vinaigrette.
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ingredients
Salad
4
cup mixed greens
12
baby beets, peeled
8
baby leeks, washed, cut into 1-inch long pieces and blanched
¼
cup soft goat cheese
¼
cup walnut pieces, toasted
¼
cup rice vinegar
1
bay leaf
5
whole black peppercorns
Vinaigrette
200
mL fresh tangerine juice
40
mL honey
175
mL olive oil (not too strong in flavour)
175
mL grapeseed oil
40
mL rice vinegar
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directions
Step 1
In a saucepan place cleaned beets with enough water to cover. Add rice vinegar, bay leaf, peppercorns and salt. Bring to a boil over high heat. Reduce heat to medium and continue to cook until beets can be easily pierced with a knife. Remove from heat, strain beets and allow to cool. Cut beets in half or quarters and refrigerate until ready to use.
Step 2
Combine tangerine juice, honey and rice vinegar in a bowl. Slowly drizzle oils in a steady stream while whisking continually to create an emulsion. Season with salt. Refrigerate until ready to use.