BECKY LUIGART-STAYNER
Yield
4 servings (serving size: 1 1/2 cups salad and 4 beet wedges)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425° for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges.

Step 3

Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets.

Ratings & Reviews

WorkinMama's Review

WorkinMama
December 18, 2010
We found the dressing pretty acidic; I think the dressing would have tasted better with a little sugar and had a better texture with a little more olive oil. I have never had beets until this salad, and I've found I don't care for beets (at least in this salad). So that may color my rating of this recipe.

oldruth's Review

oldruth
January 03, 2010
I made this pretty much as written, although I cheated and used orange juice for the dressing. I slit the tangerine sections and the seeds slipped right out. I roasted one beet for each of us, and used feta cheese. My husband and I loved it and thought the citrus flavors were a great contrast to our main dish. (A mac & cheese & cauliflower casserole) I would serve this at a dinner party.