Time: 20 minutes.
Sunset DECEMBER 2008
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.
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