If you are still a little fearful of the beet, the golden beet may finally turn you around. They have a much milder flavor than red beets. I am sharing a recipe from Weight Watchers. (If you are counting points, this is worth 2 WW points.)
Roasted Beet Salad (serves 2)
1/2 pound red or golden beets (about 2 medium)
2 tsp olive oil
1 medium tangerine, peeled, divided into segments, pits removed
2 TBS chopped red onion
1 medium celery stalk chopped
2 tsp white wine vinegar
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp ground black pepper
Preheat oven to 400 degrees. Place beets on a large piece of aluminum foil: drizzle with olive oil. Fold foil to form a slightly sealed packet. Place packet on a baking sheet and roast until beets are tender when pierced, about 1 hour.
Cool beets for 10 minutes. Open packet. Slip off beets' skins with a paring knife and cut into 1/2 inch cubes. Place beets in 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.
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