Roasted Golden Beet & Tangerine Salad Over Baby Arugula w/Blue Cheese
by Olive the Best | Sep 20, 2020 |
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
1 tbsp Olive the Best Cara Cara Orange-Vanilla White Balsamic
¼ cup + 1 tbsp. Olive the Best Ultra Premium Extra Virgin Olive Oil)
⅓ cup blue cheese, good quality /crumbled
sea salt to taste (available at Olive the Best)
fresh ground pepper to taste
½ cup croutons
1Preheat the oven to 350 degrees.
Scrub the beets removing any debris, roots and green parts.
2Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package.
3Drizzle the beets with a tablespoon of OTB Extra Virgin olive oil, a sprinkle of sea salt, and 1 tablespoon of water.
4Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife.
5Allow to cool and then peel. Cut the beets in to six wedges and set aside.
6Just 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.
7In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter.
8Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula.
9Drizzle 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
1 tbsp Olive the Best Cara Cara Orange-Vanilla White Balsamic
¼ cup + 1 tbsp. Olive the Best Ultra Premium Extra Virgin Olive Oil)
⅓ cup blue cheese, good quality /crumbled
sea salt to taste (available at Olive the Best)
fresh ground pepper to taste
½ cup croutons
Directions
1Preheat the oven to 350 degrees.
Scrub the beets removing any debris, roots and green parts.
2Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package.
3Drizzle the beets with a tablespoon of OTB Extra Virgin olive oil, a sprinkle of sea salt, and 1 tablespoon of water.
4Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife.
5Allow to cool and then peel. Cut the beets in to six wedges and set aside.
6Just 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.
7In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter.
8Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula.
9Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired.
Serve immediately.
Roasted Golden Beet & Tangerine Salad Over Baby Arugula w/Blue Cheese
Recent Comments