Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 4 cups baby arugula
 3 golden beets - medium sized
 2 Satsuma medium tangerines, 1 peeled /divided into segments & the other juiced
  cup blue cheese, good quality /crumbled
 sea salt to taste (available at Olive the Best)
 fresh ground pepper to taste
 ½ cup croutons
1

Preheat the oven to 350 degrees.
Scrub the beets removing any debris, roots and green parts.

2

Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package.  

3

Drizzle the beets with a tablespoon of OTB Extra Virgin olive oil, a sprinkle of sea salt, and 1 tablespoon of water.

4

Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife.

5

Allow to cool and then peel.  Cut the beets in to six wedges and set aside.

6

Just before serving, whisk the tangerine juice with the Cara-Cara Orange White Balsamic and a pinch of salt.   Slowly drizzle in the remaining olive oil while whisking constantly to make a vinaigrette.

7

In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter.

8

Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula.

9

Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired.  

Serve immediately.

Ingredients

 4 cups baby arugula
 3 golden beets - medium sized
 2 Satsuma medium tangerines, 1 peeled /divided into segments & the other juiced
  cup blue cheese, good quality /crumbled
 sea salt to taste (available at Olive the Best)
 fresh ground pepper to taste
 ½ cup croutons

Directions

1

Preheat the oven to 350 degrees.
Scrub the beets removing any debris, roots and green parts.

2

Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package.  

3

Drizzle the beets with a tablespoon of OTB Extra Virgin olive oil, a sprinkle of sea salt, and 1 tablespoon of water.

4

Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife.

5

Allow to cool and then peel.  Cut the beets in to six wedges and set aside.

6

Just before serving, whisk the tangerine juice with the Cara-Cara Orange White Balsamic and a pinch of salt.   Slowly drizzle in the remaining olive oil while whisking constantly to make a vinaigrette.

7

In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter.

8

Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula.

9

Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired.  

Serve immediately.

Notes

Roasted Golden Beet & Tangerine Salad Over Baby Arugula w/Blue Cheese