Roasted Beet Salad
2
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 2 • Difficulty: Easy
The tangy citrus salad is a delicious compliment to these sweet roasted beets. If your heart desires. substitute a grapefruit for the tangerine.
Ingredients
Beets
½ pound(s), red (about 2 medium)
Olive oil
2 tsp(s)
Tangerine
1 medium, peeled, divided into segments, pits removed
Red onion
2 tbsp(s), chopped, chopped
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(es), freshly ground
Instructions
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.
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