• 2 lbs beets, red &/or golden
  
• 1/2 cup walnuts
• 3 Minneola tangelos
• 2 Tb red wine vinegar
• 2 Tb tangelo juice
• 1/4 c. olive oil
• Salt & pepper

1. Scrub beets and place in steamer basket.  Steam until tender, 20-45 min. depending upon size.  Cool beets in refrigerator for 10 minutes, then peel and slice into rounds.

2.  Peel tangelos and add sections to sliced beets.

3. Make vinaigrette by mixing vinegar, tangelo juice, olive oil, salt & pepper.  Drizzle over beets & tangelos.