Beet & Tangerine Salad, Baby Spinach with Blue Cheese & an Extra Virgin Olive Oil-Citrus Vinaigrette

3 medium sized golden beets

2  medium tangerines, 1 peeled and divided in to segments, the other juiced

1/2 Tablespoon Vanilla Balsamic

1/2 Tablespoon Blood Orange Infused Olive Oil

1/4 cup + 1 tablespoon nice peppery Extra Virgin Olive Oil

1/3 cup good quality, crumbled blue cheese

Sea salt to taste

Fresh ground pepper to taste

1/2 cup croutons

 

Preheat the oven to 350.  Scrub the beets removing any debris, roots and green parts.  Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package.  Drizzle the beets with a tablespoon of olive oil, a sprinkle of sea salt, and 1 tablespoon of water.  Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife.  Allow to cool and then peel.  Cut the beets in to six wedges and set aside.

 

Just before serving, whisk the tangerine juice with the vanilla balsamic and blood orange fused olive oil, and a pinch of salt.   Slowly drizzle in the remaining extra virgin olive oil while whisking constantly to make a vinaigrette.  In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter.  Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula.  Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired.  Serve immediately.

 

Makes 4 generous salad portions