Posted on

Tangerine Roasted Beets & Greens with White Beans and Feta

Tangerine Roasted Beets & Greens with White Beans and Feta

Adapted from




3-4 beets, peeled (greens removed, and separated for later)

splash of sherry balsamic vinegar

juice from 1/2 tangerine

olive oil

salt & pepper, to taste

Beans, etc.:

2 cups white beans

olive oil

the beet greens

juice from 1/2 tangerine



crumbled Feta cheese


Preheat the oven to 400 degrees F.

Cut the beets into 1 inch wedges and place them in a glass baking dish. Add the splash of sherry vinegar, tangerine juice, a nice slick of olive oil, salt, and pepper. Toss to coat the beets evenly. Cover the dish with foil and roast for 30 minutes or until the beets give when pierced with a small knife. Uncover the beets, toss them around and roast them for 5-10 more minutes, just to evaporate some of the juices.


Heat some oil in a sauté pan over medium heat. Add the beet greens and stir. Season with salt and pepper. Squeeze in the grapefruit juice. Keep tossing them until all of the greens are lightly wilted. Remove from the pan and chop them up. Toss the chopped greens with the white beans, some extra olive oil, salt, and pepper. Lay the beans + greens on the base of your serving plate. Arrange the roasted beet wedges on top and finish the plate by topping generously with the crumbled feta cheese. Serve warm or at room temperature. Enjoy!

Serves 4-6.