Beet Salad with Tangerines Recipe

Preheat oven to 375 degrees F. Put beets in a roasting pan, cover with foil, and bake for about 1 hour, until tender. When cool enough to handle, peel and quarter beets.

On a pie plate, toss pine nuts with 1 teaspoon vegetable oil and toast in the oven for about 3 minutes, until pine nuts are golden brown.

Using a sharp knife, peel tangerines. Working over a medium bowl, slice in between membranes to release tangerine sections. Squeeze juice from membranes into a small bowl; should make ½ cup.

In another small bowl, toss sliced shallots and raspberry vinegar with a pinch of salt and let stand for 5 minutes. Stir in tangerine juice and remaining vegetable oil and season dressing with salt.

Arrange beets and tangerine sections on plates and drizzle with dressing. Top with toasted pine nuts and serve.