Tangerine Beets
By: Taylor Davies
Published: Monday, November 30, 2009 - 1:32pm

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

1 Preheat oven to 350F 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. 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. 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. 5 Toss beets with sauce and serve. Can be served warm, at room temperature or chilled.

About


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