Recipe #25 Roasted Beet Salad

This recipe makes a serving for 2 (can be easily doubled for a family)

1/2 pound fresh red beets (about 6 small)
2 tsp olive oil (we use imported olive oil from Greece)
1 medium tangerine, peeled, divided into segments, seeds removed
2 tbsp chopped red onion
1 medium celery stalk, chopped
2 tsp white wine vinegar
1/4 tsp dry mustard
1/4 tsp table salt
1/4 tsp fresh ground pepper


Preheat oven to 400 F (200 C). 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 in cubes. Wear rubber gloves to avoid staining your hands. Place beets in a serving bowl. Add sliced tangerines sections, onion and celery, toss gently.


In a small bow, whisk together winegar, mustard, salt and pepper; pour over beets and toss to mix and coat. Serve immediately with your favorite steak, chicken or pork main dish.

This recipe was taken from the Weight Watchers Book #8 - called Mix-it-Up Recipes!