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Recipe: Tangerine Beets edit

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Photo: Flickr user

Created by: Taylor Davies

Edited by: Taylor Davies, Helen Pitlick

Tags: Vegan

Yield: 4

edit Ingredients

6

medium 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 ½

teaspoons red wine vinegar

salt and pepper

⅓

cup olive oil

edit Preparation

Step 1

Preheat oven to 350F

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

edit Tools

edit About Tangerine Beets

From "Simply Classic," a Junior League of Seattle cookbook.

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