Ingredients
4 cups baby arugula
3 medium-sized golden beets
2 medium Satsuma Tangerines, 1 peeled and divided into segments, the other
juiced
1 tablespoon TAO Sunshine Specialty Vinegar
¼ cup + 1 tablespoon TAO Extra Virgin Olive Oil
1/3 cup crumbled blue cheese
Sea salt to taste
Fresh ground pepper to taste
½ cup croutons
Directions
Preheat the oven to 350F.
Scrub the beets removing all debris, roots, and green parts.
Place the beets on a piece of aluminum foil large enough to fully enclose the beets into 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 one hour or until tender when pierced with a knife.
Just before serving, whisk the tangerine juice with the Sunshine Specialty Vinegar and a pinch of salt.
Slowly drizzle in the remaining olive oil while whisking constantly to make a vinaigrette.
In a large bowl, gently toss the arugula with ½ of the vinaigrette and then arrange it 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.