Beet & Tangerine Salad with Bleu Cheese & Citrus Vinaigrette
The Old World Olive Co
Ingredients
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- 1 Tbsp.OWOC Cara Cara Orange Vanilla Balsamic
- 1/4 cup + 1 Tbsp. OWOC Regional EVOO, your choice
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- 3 medium sized golden beets
- Sea salt to taste
- 4 cups baby arugula
- 2 medium tangerines, 1 peeled and divided in to segments, 1 juiced
- 1/3 cup crumbled bleu cheese
- 1/2 cup croutons
- Freshly ground black pepper to taste
Directions
- Preheat oven to 350°F. Scrub beets removing any debris, roots and green parts.
- Place beets on a piece of aluminum foil large enough to enclose them.
- Drizzle beets with 1 Tbsp.
- EVOO, a sprinkle of sea salt, and 1 Tbsp. water.
- Seal the package and roast beets for one hour or until tender.
- 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 balsamic and a pinch of salt.
- Slowly drizzle in the remaining EVOO while whisking constantly to make a vinaigrette.
- In a large bowl, gently toss the arugula with half of the vinaigrette and then arrange on a plate or platter.
- Arrange the tangerine segments, golden beet wedges, and bleu cheese over the arugula.
- Drizzle the rest of the dressing over the top, then add the croutons, and finish with freshly ground black pepper if desired.
- Serve immediately.
