Tangerine Beets

Photo: flickr user Neeta Lind

Ingredients

6 mediums beets

Sauce

1 tablespoon olive oil

4 tablespoons tangerine or orange juice, freshly squeezed

2 tablespoons green onion, chopped

2 tablespoons fresh chives, minced

1 1/2 teaspoons red wine vinegar

salt and pepper

cup olive oil

Preparation

Preheat oven to 350F

Cut off greens and pointed root ends of beets. If beets are large, cut in half or thirds. Rub beets with 1 tablespoon oil and place in a shallow baking dish. Add about 1/4 inch of water to the dish.

Cover tightly with foil and bake until tender throughout when tested with a skewer or knife, 45 to 60 minutes. When cool enough to handle, peel beets with a small knife and cut into 1/2 inch dice.

In a small bowl, thoroughly combine tangerine juice, green onion, chives, vinegar, salt and pepper. Add oil in a slow stream, whisking constantly until emulsified.

Toss beets with sauce and serve. Can be served warm, at room temperature or chilled.