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                                                                  Ingredients
                                                                  • Yes No 24 baby orange beets
                                                                  • Yes No 2 tbsp pine nut
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 8 tangerine
                                                                  • Yes No 4 small shallot
                                                                  • Yes No 3 tbsp raspberry vinegar
                                                                  • Yes No salt
                                                                  • Preheat the oven to 375°. Put the beets in a roasting pan, cover with foil and bake them for about 1 hour, until they are tender. When they are cool enough to handle, peel and quarter the beets.
                                                                  • In a pie plate, toss the pine nuts with 1 teaspoon of the vegetable oil and toast them in the oven for about 3 minutes, until the pine nuts are golden brown.
                                                                  • Using a sharp knife, peel the tangerines. Working over a medium bowl, slice in between the membranes to release the tangerine sections. Squeeze the juice from the membranes into a small bowl; you should have 1/2 cup.
                                                                  • In another small bowl, toss the sliced shallots and raspberry vinegar with a pinch of salt and let stand for 5 minutes. Stir in the 1/2 cup of tangerine juice and the remaining 1/4 cup of vegetable oil and season the dressing with salt.
                                                                  • Arrange the beets and tangerine sections on plates and drizzle with the dressing. Top with the toasted pine nuts and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood
                                                                  • Yes No
                                                                    foil

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