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)
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 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 bite sized wedges and set aside.
Just before serving, whisk the tangerine juice with the Tangerine White Balsamic and a pinch of salt. Slowly drizzle in the remaining Extra Virgin 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.