Beet & Citrus Salad

Yondu enhances the sweet earthy flavor of winter beets.
  • Total time

    20 min
  • Level

  • Servings

    4 servings


  • 2 tangerines
  • 2 tablespoons olive oil, divided
  • 1 tablespoon minced shallot
  • 2 teaspoons Yondu
  • 3 beets, roasted, peeled and quartered


    1. Cut one tangerine in half; juice one half into a small bowl. Stir in olive oil, shallot and Yondu.
    2. Peel remaining tangerine half and slice into rounds. Repeat with whole tangerine; set aside. 

    3. Toss beets with dressing. Arrange beets and tangerine rounds onto serving plate; drizzle with remaining dressing.

    Garnish with mint, pomegranate seeds and pistachios.