The sweet earthiness of the golden beets, along with the salty blue cheese, nutty arugula, tangy tangerines, and pungent Extra Virgin Olive Oil make this salad a virtual party in your mouth. Beyond that, the impeccably fresh seasonal ingredients are visually arresting, and resemble a ray of golden sunshine on the plate.

3 medium Golden Beets
1 tablespoon VSOP Extra Virgin Olive Oil
1 tablespoon Water
pinch Fine Sea Salt, to taste
2 medium Satsuma Tangerines, 1 peeled & divided into segments, the other juiced
1 tablespoon VSOP Cara Cara Orange & Vanilla Aged White Balsamic Vinegar
1⁄4 cup VSOP Extra Virgin Olive Oil, any peppery/robust varietal
4 cups Baby Arugula, washed
1⁄3 cup Blue Cheese, crumbled, good quality
pinch Fresh Cracked Black Pepper, to taste
1⁄2 cup Garlic Croutons

Preheat the oven to 350 degrees Fahrenheit. 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 into a package. Drizzle the beets with a tablespoon of 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 into six wedges and set aside. Just before serving, whisk the tangerine juice with the White Balsamic and a pinch of sea salt. Slowly drizzle in the remaining EVOO 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.



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