Beet & Tangerine Salad

• 5 whole Medium Beets, Peeled And Cut Into 1 Inch Pieces (put On A Black Shirt First, You Will Thank Me)
• 4 whole Tangerines, Sliced To Remove White Pith And Cut Into 1 Inch Pieces
• 1/4 cups Flat-leaf Parsley, Coarsely Chopped
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Champagne Vinegar
• 1 teaspoon Honey
• 1 teaspoon Paprika
• 1 Tablespoon Olive Oil
• 2 ounces, weight Goat Cheese Crumbled

1. Place beet cubes into a large steamer and cook for 10 minutes or until tender. Remove from heat and allow to cool (I put mine in the refrigerator).
2. When beets have cooled, add tangerine pieces and parsley, and toss to combine.
3. In a small bowl, whisk together lemon juice, vinegar, honey, paprika and olive oil. Add to beet mixture and toss to coat. Crumble goat cheese on top of salad and serve.
4. Nutrition Info per 1/2 cup: 184 calories, 7 g fat, 5 g protein, 18 g carbohydrates, 3 g fiber

beets, tangerines, ubc, lemon juice, vinegar, honey, paprika, olive oil

Taken from tastykitchen.com/recipes/salads/beet-tangerine-salad/ (may not work)