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.
This Warm Moroccan Beet Salad With Tangerines recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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