1. Preheat oven to 425?. 2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425? for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges. 3. Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets. Yield: 4 servings (serving size: 1 1/2 cups salad and 4 beet wedges). CALORIES 120 (32% from fat); FAT 4.2g (sat 1.4g, mono 2.lg, poly 0.4g); PROTEIN 4.lg; CARB 18.6g; FIBER 3.3g; CHOL 6mg; IRON 1.7mg; SODIUM 220mg; CALc 89mg Scanned by Karen Sonnessa. Formatted using MC Buster. Posted to EAT-LF Digest by aml@skypoint.com on Dec 31, 1998, converted by MM_Buster v2.0l.
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