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1
Preheat the oven to 400F.
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2
Cut the greens off the beets, leaving about 1/2 inch of the stems still attached.
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3
(Save the leaves for sauteing laterthey are delicious!)
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4
Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
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5
Place the beets in a roasting pan with a splash of water in the bottom.
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6
Cover tightly with foil, and roast about 40 minutes, until tender when pierced.
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7
(The roasting time will depend on the size and type of beet.)
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8
When the beets are done, carefully remove the foil.
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9
Let them cool, and then peel them by slipping off the skins with your fingers.
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10
Cut them into 1/2-inch wedges.
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11
Slice the stem and bottom ends from the tangerines.
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12
Stand the tangerines on one end and, following the contour of the fruit with your knife, remove the peel and cottony white pith.
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13
Work from top to bottom, rotating the fruit as you go.
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14
Then hold each tangerine over a bowl and carefully slice between the membranes and the fruit to release the segments in between.
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15
Discard the seeds and reserve the juice.
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16
Combine the diced shallot, vinegar, lemon juice, 1/4 cup tangerine juice (from segmenting the citrus), and 1/2 teaspoon salt in a small bowl, and let sit 5 minutes.
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17
Whisk in the remaining 1/2 cup olive oil, and a drop or two of orange-flower water (be careful, it can be overpowering; a little goes a long way).
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18
Taste for balance and seasoning.
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19
Toss the beets in a bowl with half the vinaigrette and a sprinkling of salt and pepper.
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20
Taste for seasoning.
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21
Arrange half the beets on a large chilled platter, and place half the tangerines among the beets.
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22
Scatter half the mint over the salad.
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23
Follow with the rest of the beets, tangerines, and mint.
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24
Sprinkle a few drops of orange-flower water over the salad.
