Tangerine & Beet Salad with Blue Cheese
Tangerine & Beet Salad with Blue Cheese
Print Recipe
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Tangerine & Beet Salad with Blue Cheese
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Print Recipe
|
| Servings | Prep Time | Cook Time |
| 4entree servings | 5minutes | 1hour |
| Servings | Prep Time |
| 4entree servings | 5minutes |
| Cook Time |
| 1hour |
Ingredients
- 4 cups baby arugula
- 3 medium golden beets
- 2 medium tangerines 1 peeled and divided, 1 juiced
- 1 tbsp Frescolio Peach White Balsamic Vinegar
- 1/4 cup Frescolio Mono-Varietal EVOO medium-robust
- 1 tbsp Frescolio Mono-Varietal EVOO medium-robust
- 1/3 cup crumbled blue cheese
- 1/2 cup croutons
- salt to taste
- pepper to taste
Servings: entree servings
Units:
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Ingredients
Servings: entree servings
Units:
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Instructions
- Preheat the oven to 350 F. Scrub the beets removing any debris, roots and green parts.
- Place the beets on a piece of aluminium foil large enough to fully enclose the beets in to a package. Drizzle the beets with a tablespoon of Mono-Varietal 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 Peach White Balsamic and a pinch of salt. Slowly drizzle in the remaining Mono-Varietal 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.
Recipe Notes
This recipe uses Frescolio's Mono-Varietal EVOO and the Peach White Balsamic Vinegar. You could also try any of the following for a different taste: