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  • 3 red beets with greens still attached
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt, for roasting
  • Leftover oil from beets
  • 2 tangerines, zest of one, juice from both
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chives, chopped
  • 1 tablespoon golden raisins
  • 1 tablespoon crumbled soft goat cheese


  1. Preheat oven to 375F. Clean beets and remove greens. Clean and chop greens, dry and set aside in a large bowl in the refrigerator. (Depending on how many greens are attached to your beets, you may want to use all or only half for the salad). Place cleaned beets onto a large piece of foil. Drizzle with olive oil and sprinkle with salt. Fold up sides of foil to cover beets, crimping sides closed with your fingers. Make sure to close foil well to preserve  oil and juice for dressing. Roast  60 to 90 minutes, until tender.
  2. Remove beets from oven to cool. Once cool enough to handle, use your hands to peel skin from the beets. Make sure to preserve oil and juice from beets in a large bowl. Dice beets and add to  bowl of beet greens.
  3. For the dressing: add tangerine zest and juice to bowl of oil and beet juice. Whisk in vinegar, mustard, salt and pepper until mixed. In a thin, steady stream, whisk in olive oil until vinaigrette is blended. Stir in chives.
  4. Toss beet greens and diced beets with dressing. Top with golden raisins and crumbled goat cheese.
Recipe by Alysa Bajenaru of Inspired RD

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The recipe was originally published as Beet Salad with Tangerine Vinaigrette on

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