Roasted beet and citrus salad

Total Time
1 hr 25 min
15 min
1 hr 10 min
Tangy citrus salad is a delicious complement to sweet roasted beets. The combination is a wonderful addition to any Valentine's Day menu.


uncooked beets

½ pound(s), red (about 2 medium)

olive oil

2 tsp


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


  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. 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.


Substitute a grapefruit for the tangerine, if you prefer.

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