Roasted Beet Salad
½ pound(s), red (about 2 medium)
1 medium, peeled, divided into segments, pits removed
Uncooked red onion(s)
2 tbsp(s), chopped, chopped
1 stalk(s), medium, chopped
White wine vinegar
¼ pinch, freshly ground
- Preheat oven to 400°F.
- Place beets on a large piece of aluminum foil; drizzle with oil. Fold foil to form a tightly sealed packet. Place placket on a baking sheet and roast until beets are tender when pierced with a fork, about 1 hour.
- Cool beets for 10 minutes, open packet (be careful of escaping steam), slip off beets' skins with a paring knife and cut into 1/2-inch cubes. Place beets in a serving bowl. Add tangerine, onion and celery; toss gently.
- Whisk vinegar, mustard, salt and pepper together in small bowl. Pour over beet mixture; toss and serve immediately. Yields about 1/2 cup per serving.