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Beet Slaw with Tangerines and Yogurt

Beet Slaw with Tangerines and Yogurt

Time: 20 minutes.

Sunset DECEMBER 2008

  • Yield: Serves 4


  • 3 large beets (1 lb. total), trimmed
  • Zest from 2 tangerines
  • 1/4 cup fresh tangerine juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup Greek yogurt


1. Put beets in a microwave-safe bowl, cover with plastic wrap, and microwave on high until tender when pierced, about 10 minutes; or use leftover cooked beets.

2. Slip off peels under cold running water, then shred beets into a medium bowl. Add zest, tangerine juice, garlic, salt, pepper, and yogurt; stir to combine. Serve with tangerine segments over salad greens, or alongside roasted chicken or lamb.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 5%
  • Protein: 2g
  • Fat: 0.3g
  • Saturated fat: 0.2g
  • Carbohydrate: 11g
  • Fiber: 1.1g
  • Sodium: 208mg
  • Cholesterol: 0.9mg

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Beet Slaw with Tangerines and Yogurt recipe