Fresh and vibrant Tangelo Salad perfect for outdoor entertaining and weekday packed lunches. We love how the juicy sweet tangelo, crunchy radishes and creamy pine nuts complement the earthy sweet roasted beetroots perfectly.
Place olive oil, red wine vinegar, honey, salt and pepper in a mason jar and give it a good shake.
Use half of the beetroot salad vinaigrette to marinate the roasted beetroot and the other half to dress salad.
Salad
Wash and trim beetroots. Place in foil, season with salt and wrap tightly. Place in 180c or 350F preheated oven and roast for 45-55 minutes. Smaller beetroots may take less time. Check after 30 minutes by placing a fork or skewer through it. If it pierces easily to the middle, then beetroot is done. Once cooked, remove from oven and cool down.
Peel beetroot and cut into halves or quarters depending on size.
Use half of the dressing to marinate the roasted beetroots. Leave the other half for the salad later.
Peel tangelos and trim any leftover pith off after peeling. Holding tangelo over a bowl, using a sharp knife cut along membranes and slice the tangelo segments out. Let the tangelo segments and juices fall into the bowl. Continue to rotate the tangelo until you have sliced all the segments. Remove tangelo segments from bowl and set aside for assembly.
Wash and rinse salad leaves.
Wash and trim radishes. Cut in quarters.
Over medium-high heat, dry toast pine nuts in a small fry pan until golden brown.
Assembly
Using a large mixing bowl, layer salad leaves on the bottom.
Remove roasted beetroot from vinaigrette and place evenly across the bowl.
Add tangelo segments and cut radishes.
Dress salad and toss well.
Finally scatter pine nuts to serve.
Notes
Can use baby beets or large beetroot for salad. If you're unable to find golden beets double the quantity of red beets.
Substitute tangelos for oranges if not in season. If you find oranges a little too sweet for salad, adjust vinaigrette by adding an ½ tsp red wine vinegar to create an acidic balance.
Can easily pack for workday lunch or picnics. Keep vinaigrette in a separate container and dress when ready to serve.
Salad matches well with barbecue, roast lamb or grilled fish. Alternatively for a vegan meal, pair with eggplant lasagna or vegan paella.
If allergic to nuts, add a mix of pumpkin and sunflower seeds replacing the pine nuts.