Name: Roasted Beet Salad
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 2 servings
Ingredients: 0.5 pound(s) uncooked beets red (about 2 medium); 2 tsp olive oil; 1 medium tangerine(s) peeled, divided into segments, pits removed; 2 Tbsp, chopped uncooked red onion(s) chopped; 1 rib(s), medium uncooked celery chopped; 2 tsp white wine vinegar; 0.25 tsp dry mustard; 0.25 tsp table salt; 0.25 tsp black pepper freshly ground

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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

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 packet 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.
In a small bowl, whisk together vinegar, mustard, salt and pepper; pour over beets and toss to mix and coat. Serve immediately. Yields about 1/2 cup per serving.

Notes

Substitute a grapefruit for the tangerine, if you prefer.

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