WW -- Roasted Beet Salad

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Roasted Beet Salad

POINTS® Value |  2

Servings | 2

 

1/2 lb. red beets, (about 2 medium)

2 tsp. olive oil

1 medium tangerines, peeled, divided into segments, pits removed

2 TB red onion, chopped

1 medium celery rib, chopped

2 tsp. white wine vinegar

1/4 tsp. dry mustard

1/4 tsp. table salt

1/4 tsp. ground black pepper

 

Preheat oven to 400° F.

 

Place beets on a large piece of aluminum foil; drizzle with oil. Fold foil to

form a tightly sealed packet.

Place placket on a baking sheet and roast until beets are tender when pierced

with a fork, about 1 hour.

 

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.

 

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.