Beet & Tangerine Salad with Bleu Cheese & Citrus Vinaigrette

Directions

1. Preheat oven to 350°F. Scrub beets removing any debris, roots and green parts.
2. Place beets on a piece of aluminum foil large enough to enclose them.
3. Drizzle beets with 1 Tbsp.
4. EVOO, a sprinkle of sea salt, and 1 Tbsp. water.
5. Seal the package and roast beets for one hour or until tender.
6. Allow to cool and then peel. Cut the beets in to six wedges and set aside.
7. Just before serving, whisk the tangerine juice with the balsamic and a pinch of salt.
8. Slowly drizzle in the remaining EVOO while whisking constantly to make a vinaigrette.
9. In a large bowl, gently toss the arugula with half of the vinaigrette and then arrange on a plate or platter.
10. Arrange the tangerine segments, golden beet wedges, and bleu cheese over the arugula.
11. Drizzle the rest of the dressing over the top, then add the croutons, and finish with freshly ground black pepper if desired.
12. Serve immediately.