This refreshing beet salad with citrus tarragon dressing is packed with flavors of spring. Topped with toasted walnuts for crunch and creamy goat cheese.
Reserve any nice smaller beet leaves. Half or quarter beets and cook in salted water for 15-20 minutes, or until tender. If using two colors, cook them separately so the red doesn't stain the yellow ones.
Peel, then cut the 3 tangerines into rounds, if some break up into smaller pieces that's fine, it will add dimension. Lay out on the platter.
Toast walnuts on medium-low heat on a pan until golden brown on all sides. Make sure to watch and move around so they don't burn.
To make the dressing, chop up 1 tbsp tarragon finely, add to a jar, squeeze in the tangerine and add in the olive oil and salt. Close with a lid and shake until combined.
When beets are cooked, drain and rinse with cold water so it's easy to peel off the skins with a paper towel. Half or quarter the beets. Toss in dressing and add with tangerines. Reserve 2 tablespoons for final dressing.
Arrange in some of the reserved beet greens, sprinkle on the walnuts and crumble the goat cheese, drizzle remaining dressing on top.