Beet and Tangerine Salad with Cranberry Dressing

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant beetroot and tangerine salad offers a refreshing blend of earthy and citrus notes, tied together with a zesty cranberry dressing. The combination of sweet, tender beets and bright tangerine rounds creates a beautiful contrast of colours and flavours, making it a perfect starter or a light lunch. Using a microwave to steam the beets ensures a quick preparation time while retaining their deep, natural pigment and essential nutrients.

As a heart-healthy dish, this recipe is naturally low in saturated fat and packed with antioxidants from the fresh fruit and watercress. The addition of sharp red onion and a tangy raspberry vinegar dressing provides a sophisticated balance to the sweetness of the fruit. Serve this salad as a standalone vegetarian plate or as a colourful side to roasted salmon or grilled chicken for a nutritious, homemade meal.

Ingredients for Beet and Tangerine Salad with Cranberry Dressing

3 2 1/2-inch-diameter red beets, tops trimmed
3 large tangerines (such as Murcott)
45 ml de aceite de oliva virgen extra
45ml frozen cranberry juice cocktail concentrate, thawed
1 tablespoon raspberry vinegar or red wine vinegar
80ml paper-thin slices red onion
1 large bunch watercress, thick stems trimmed

How to make Beet and Tangerine Salad with Cranberry Dressing

Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.

Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons . Cut top and bottom off each tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.

Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally into 1/4- to 1/3-inch-thick rounds. Sprinkle beets with salt and pepper.

Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.