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Salad & Soup Recipes

Beet Salad with Tangerine Vinaigrette

The sweet earthiness of the golden beets, along with the salty blue cheese, nutty arugula, tangy tangerines, and pungent 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.


4 cups       Baby Arugula

3 medium Golden Beets

2  medium Satsuma Tangerines (1 peeled and divided in to segments, the other juiced)

1 TBSP      INFUSED Blenheim Apricot White Balsamic

1/4 cup       INFUSED Blood Orange Olive Oil

1/3 cup        Crumbled Blue Cheese

1/2 cup        Salted Marcona Almonds

To Taste      Sea Salt and Freshly Ground Black Pepper 



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 one tablespoon of INFUSED Blood Orange 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 bite sized wedges and set aside.

Just before serving, whisk the tangerine juice with the Blenheim Apricot White Balsamic and a pinch of salt.  Slowly drizzle in the remaining Blood Orange 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 tangerine segments, golden beet wedges, marcona almonds, and blue cheese over arugula,  drizzle with remaining dressing.  Finish with fresh pepper if desired.  Serve immediately.

Makes 4 generous salad portions

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