Slow Roasted Golden Beet & Tangerine Salad over Baby Arugula with Blue Cheese & Apricot Vinaigrette
18 February, 2013
4 cups baby arugula
3 medium sized golden beets
2 medium Satsuma Tangerines, 1 peeled and divided in to segments, the other juiced
1 Tablespoon Apricot White Balsamic or Premium White Balsamic
1/4 cup + 1 tablespoon Medium Intensity EVOO (with a medium peppery finish!)
1/3 cup good quality, crumbled blue cheese
Sea salt to taste
Fresh ground pepper to taste
1/2 cup Garlic Croutons (see our recipe) - or store bought 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 EVOO, 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 Apricot or Premium White Balsamic and a pinch of salt. Slowly drizzle in the remaining EVOO while whisking constantly to make 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.