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MacGourmet downloadRoasted Beet Salad . To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Roasted Beet Salad


  • ½ lb. 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


1. Preheat oven to 400°F.
2. 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.
3. 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.
4. 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.


, beets, celery, onion, red, tangerines


beets tangerines red onion celery