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 packet 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 int 1/2-inch cubes. Place beets in a serving bowl. Add tangerine, onion and celery; toss gently.
In a small bowl, whisk together vinegar, mustard, salt and pepper; pour over beets and toss to mix and coat. Serve immediately. Yields about 1/2 cup per serving.
2 WW Points
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 16 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 397.5mg||14 %|
|Potassium 519.4mg||14 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 14.2g|
|Protein 2.7g||4 %|
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Calories per serving: 96
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