Instructions: Preheat oven to 400 F. Trim any greens and stems from beets 1/4-inch above root ball (reserving any unblemished tender leaves to add to salad) and wash beets well. Wrap beets tightly in foil and bake for about 30 minutes until tender (test with a toothpick). Let cool slightly and then refrigerate until completely cool. Peel loose skin from beets using fingers (latex gloves will prevent red hands). Slice beets and toss with jicama, onion, zest, tangerine segments, vinegar, oil, and salt in a large mixing bowl. Chill well before serving.

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