<http://schema.org/recipeInstructions>
" Preheat oven to 375 degrees F. Put beets in a roasting pan, cover with foil, and bake about 1 hour, until tender. When cool enough to handle, peel and quarter beets. In a pie plate, toss pine nuts with 1 teaspoon vegetable oil and toast in oven about 3 minutes, until pine nuts are golden brown. Using a sharp knife, peel tangerines. Working over a medium bowl, slice in between membranes to release tangerine sections. Squeeze juice from membranes into a small bowl; you should have 1/2 cup. In another small bowl, toss sliced shallots and raspberry vinegar with a pinch of salt and let stand 5 minutes. Stir in 1/2 cup tangerine juice and remaining 1/4 cup vegetable oil and season dressing with salt. Arrange beets and tangerine sections on plates and drizzle with dressing. Top with toasted pine nuts and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a4268/beet-salad-tangerines-recipe-0603bc33-a196-4682-af03f1292400e403/?src=shelter_footer>