Beets and tangerines with mint and orange-flower water from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 334) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amoule on March 01, 2017

    Delicious and very pretty. Sumo tangerines worked well because they are seedless and big enough to filet.

  • lorloff on November 10, 2013

    Very good dish. I used 3 tangerines but did not take each one out of its inner skin. It was a lot less work and still worked great. Added one clove garlic to the dressing and a 1/4 sugar + 1 teaspoon white balsamic vinegar

  • fprincess on February 05, 2013

    This is pretty much as simple as it looks. I loved the flavor combination, the earthiness of the beets with the citrus and the pop of flavor from the mint. The dressing had olive oil, red wine vinegar, shallots, citrus juice and a touch of orange flower water. The salad is finished with a little spritz of orange flower water. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1908097#entry1908097

  • sfcarole on February 01, 2013

    I also loved this recipe. Suzanne Goin's careful directions make this a delicious and beautiful salad.

  • Emily Hope on November 18, 2010

    Made as part of a dinner party--it was a hit. Lovely and simple.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.