- 4 large beets
- 5 tangerines or clementines, separated into sections
- 1 small red onion, finely chopped
- 1 bunch mint, chopped
- 1 1/2 cups crumbled goat cheese
Add the beets to a large pot of boiling water; simmer until tender, about 40 minutes. Let cool. Peel and cut into 1/2-inch cubes. Add the tangerine segments, onion, mint and 2 tablespoons olive oil; toss. Top with goat cheese.