Tangerine & Roasted Beet Salad with Feta & Pistachios

Preheat oven to 375 degrees F.

Scrub beets well; wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 1 1/4 hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more so they're cool enough to handle. Use a paper towel to rub the skins off. Trim off the ends. Cut the beets into wedges or slices. Rinse and drain beet greens (or chard), leaving a little water still clinging to them; set aside.

Grate 1/2 teaspoon zest from 1 tangerine (or clementine). Slice the ends off all the fruit, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments or slices and set aside. Combine the zest with vinegar, mustard, 1/4 teaspoon salt and a generous grinding of pepper in a medium bowl. Whisk in 4 teaspoons oil. Add the beets and toss to coat; let stand for 15 minutes.

Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the greens and remaining 1/4 teaspoon salt; cook, gently stirring, until just wilted, 2 to 3 minutes.

Divide the greens among 4 salad plates. Top with the beets, fruit, feta and pistachios. Drizzle with any remaining dressing.