Roasted beet and citrus salad

2
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 complement to these sweet roasted beets. They're a lovely addition to your Valentine's Day meal.

Ingredients

uncooked beets

½ pound(s), red (about 2 medium)

olive oil

2 tsp

tangerine(s)

1 medium, peeled, divided into segments, pits removed

uncooked red onion(s)

2 Tbsp, chopped, chopped

uncooked celery

1 rib(s), medium, chopped

white wine vinegar

2 tsp

dry mustard

¼ tsp

table salt

¼ tsp

black pepper

¼ tsp, 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 packet 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.

Notes

If your heart desires, substitute a grapefruit for the tangerine.

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