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

Ingredients:

• 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 MOV Cara Cara Orange- Vanilla White Balsamic
• 1/4 cup + 1 tablespoon MOV Extra Virgin Olive Oil
• 1/3 cup good quality, crumbled blue cheese
• Sea salt to taste
• Fresh ground pepper to taste
• 1/2 cup croutons

​Directions:
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 MOV extra Virgin olive oil, 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 Cara-Cara Orange White Balsamic 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 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
Enjoy!!!