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Roasted Beet Salad




Source of Recipe


Weight Watchers


Recipe Introduction


servings 2
points 2


List of Ingredients




1/2 pound beets, red (about 2 medium)
2 tsp olive oil
1 medium tangerine(s), peeled, divided into segments, pits removed
2 Tbsp red onion(s), chopped
1 medium celery, chopped
2 tsp white wine vinegar
1/4 tsp dry mustard
1/4 tsp table salt
1/4 tsp black pepper, freshly ground


Recipe



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.

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.