Ingredients:
1 pound beets, red (about 2 medium)
4 teaspoons olive oil
2 medium tangerines, peeled, divided into segments, pits removed
¼ cup red onion, chopped
2 stalks celery, chopped
4 teaspoons white wine vinegar
½ teaspoon dry mustard
½ teaspoon salt
½ teaspoon black pepper, freshly ground
Directions:
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.
Makes 4 servings
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