1. Preheat the oven to 350°F. Remove the green beet tops. Trim and discard the woody stems. Rinse the remaining greens thoroughly and reserve. Rinse the beets thoroughly.
2. Put the beets in a large baking dish. Toss the beets with 1 tablespoon of the olive oil. Season with salt and pepper. Add the water to the dish. Cover with aluminum foil and roast until the beets feel tender when poked with a small knife or wooden skewer, about 45 minutes. Remove from the oven. When cool, peel the beets by rubbing them between your fingers or with a kitchen towel. Set aside.
3. Heat the remaining 2 tablespoons oil in a large sauté pan over medium heat. Add the roasted beets, cinnamon, allspice, and clove. Gently toss the beets with the spices until fragrant, about 1 minute. Add the currants, honey, and tangerine zest and increase heat to high. Toss until the honey just begins to caramelize, being careful not to let it burn, about 1 or 2 minutes.
4. Add the tangerine juice and boil until the liquid is reduced to a thick syrup. Mix in the reserved beet tops and stir until wilted, about 30 seconds. Transfer the mixture to a serving bowl. Add the tangerine segments, mint, and lime juice. Season with salt and pepper. Serve warm.
NOTE: To peel and segment citrus fruit, with a paring knife, cut off the external skin and any white pith from the fruit. Then slice each segment free from the connecting membrane. Discard membrane.
TO MAKE AHEAD: Prepare up to 2 hours ahead and keep at room temperature, or let cool completely, cover, and refrigerate overnight. Bring to room temperature to serve.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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