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 the tough stems from the watercress and coarsely chop; set aside. Trim tops from the beets. Peel the onion and slice thinly. Let the cranberry juice concentrate thaw until pourable.
2. Place beets in a large, deep microwave-safe bowl. Add about 1 inch of water, cover loosely with vented plastic wrap, and microwave on High until tender, about 12–18 minutes depending on size. Let stand 5 minutes to cool slightly.
3. Finely grate tangerine zest to make 2 teaspoons. Cut off the top and bottom of each tangerine, remove peel and white pith, then slice into 1/3-inch rounds; remove any seeds.
4. In a small bowl, whisk the olive oil, thawed cranberry juice concentrate, red wine vinegar, and reserved tangerine zest. Season to taste with salt and black pepper, then stir in the sliced onion.
5. Rinse the beets under cold water and rub off the skins. Slice into 1/4- to 1/3-inch rounds and season lightly with salt and black pepper.
6. Cover a large platter with the watercress. Arrange the beet and tangerine slices on top. Lift the onion from the dressing with a fork and scatter over the salad; drizzle with the remaining dressing and serve.