Beet and Tangerine Salad with Cranberry Dressing

Ingredients

• Cranberry juice cocktail

  Frozen concentrate

  1 ½ fl oz or 54g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  ⅓ cup, sliced or 38g

• Beets

  Raw

  3 beet or 246g

• Red wine vinegar

  1 tbsp or 15g

• Watercress

  Raw

  1 cup, chopped or 34g

• Tangerines

  (mandarin oranges), raw

  3 large or 360g

Directions

1. Trim stems from watercress and coarsely chop. Trim tops from beets. Peel and thinly slice onions. Set aside cranberry juice concentrate to thaw.
2. Place beets in a deep, large microwave-safe bowl. Add enough water to reach a depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.
3. 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 the contour of the 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 a small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.
4. 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.
5. Arrange watercress sprigs on a large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using a fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.

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