Ingredients
2 pounds fresh beets2 teaspoons olive oil1/4 teaspoon salt1/8 teaspoon pepperDRESSING:2/3 cup balsamic vinegar2 teaspoons brown sugar1 teaspoon grated tangerine zest1/2 teaspoon salt1/2 teaspoon pepperASSEMBLY:3 tangerines, peeled and sliced1 medium red onion, thinly sliced6 Boston or Bibb lettuce leavesAdditional grated tangerine zest
Preparation
Scrub beets and trim tops to 1 in. Place in a foil-lined 8-in. square baking pan. Cover and bake at 400° until tender, 50-60 minutes. Cool to room temperature. Peel and slice; transfer to a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper.
Meanwhile, for dressing, in a small saucepan combine vinegar and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until reduced by half. Stir in tangerine zest, salt and pepper. Cool to room temperature.
For serving, arrange the tangerines, onion and beets on lettuce leaves. Drizzle with dressing; garnish with additional tangerine zest.
