Beet Green and Tangerine Salad

 Beet Green and Tangerine Salad

¼ cup olive oil

¼ cup fresh tangerine juice

2 Tbs. cider vinegar

2 Tbs. prepared horseradish

2 large beets, roasted and sliced

2 large shallots, chopped 

3 cups beet greens, torn into bite-size pieces

 1 bunch watercress, stems trimmed

1 tangerine, sectioned

1 small grapefruit, sectioned

¼ cup toasted chopped pecan, optional

  ¼ cup crumbled feta cheese, optional

1. Whisk together olive oil, tangerine juice, cider vinegar, and horseradish in small bowl. 

2. Toss beets and shallots with 1/3 cup horseradish-tangerine dressing in a medium bowl. 

3. Season with salt and pepper, if desired. 

3. Toss beet greens and watercress with remaining dressing in large bowl, and divide among serving plates. 

4. Top each serving with 1/2 cup grated beet mixture, and garnish with tangerine and grapefruit slices. 

5. Sprinkle with pecans and feta cheese, if desired.