Beet and Tangerine Summer Salad
Author: Chef Tim Kilcoyne
- 2 c. beet green tops
- ¼ c. fresh squeezed lemon Juice
- ⅓ c. shaved Fennel
- ½ c. clemintine tangerines
- Salt and pepper to taste
- Mix above ingredients in a large bowl.
- Let salad sit for a half an hour.
- Serve alone or with a rustic roll and/or a piece of grilled chicken or fish!