Ingredients

• 4 cups baby arugula
• 3 medium golden beets
• Sea Salt and Black Pepper, to taste
• 3 Tbsp. water
• 1½ blood oranges, one peeled and segmented, the remaining half juiced
• 1 Tbsp. Tangerine Dark Balsamic
• ¼ cup + 1 Tbsp. Extra Virgin Olive Oil
• ⅓ cup blue cheese, crumbled
• Handful of sliced almonds, or nuts of your choice
• Optional: 1 avocado, sliced

Directions

Preheat the oven to 350°F.

Scrub the beets, removing any dirt, roots, and greens. Place the beets on a large sheet of aluminum foil. Drizzle with 1 tablespoon of the Extra Virgin Olive Oil, season lightly with Sea Salt, and add 1 tablespoon of the water. Seal the foil tightly to form a packet.

Roast for about 1 hour, or until the beets are tender when pierced with a knife. Remove from the oven and allow to cool. Once cool enough to handle, peel the beets by gently rubbing the skins off under cool running water. Cut each beet into wedges.

In a small bowl, whisk together the blood orange juice, Tangerine Dark Balsamic, a pinch of Sea Salt, and the remaining Extra Virgin Olive Oil until well combined.

In a large bowl, toss the arugula and sliced almonds with half of the vinaigrette. Arrange on a serving platter and top with the roasted beets, blood orange segments, blue cheese, and sliced avocado, if using.

Drizzle with the remaining vinaigrette, season with freshly ground Black Pepper, and serve.