Photo of Roasted Beet Salad by WW

Roasted Beet Salad

PersonalPoints™ per serving
Total Time
1 hr 25 min
15 min
1 hr 10 min
The tangy citrus salad is a delicious compliment to these sweet roasted beets. If your heart desires. substitute a grapefruit for the tangerine.


Uncooked beets

½ pound(s), red (about 2 medium)

Olive oil

2 tsp(s)


1 medium, peeled, divided into segments, pits removed

Uncooked red onion(s)

2 tbsp(s), chopped, chopped

Uncooked celery

1 stalk(s), medium, chopped

White wine vinegar

2 tsp(s)

Dry mustard

¼ tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch, freshly ground


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.