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As we head into summer, it is always good to have a favorite light summer dish as your go-to favorite. For us, our favorite summer dishes generally include some of the delectable summer fruits and vegetables that are in abundance at any farmer's market.
This particular salad is a favorite for us primarily because it features 2 of our very favorite things in this world - blue cheese and beets. Throw in some yummy arugula and blood oranges and you have the perfect recipe for foodie heaven. And of course, you can never go wrong with a Tangerine vinaigrette can you? :) Enjoy!
*Segmenting Citrus: We find that segmented citrus really adds to the overall taste and aesthetics of this dish. Takes a couple more minutes but it will be well worth it! Carefully peel your orange, peel each slice off and cut into thirds. Voila!
Directions: Preheat the oven to 350F. 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 a tablespoon of olive oil, a sprinkle of sea salt and 1 tablespoon of water. Seal the package by crimping the foil. Roast the beets for 1 hour or until tender when pierced with a knife. Allow to cool and then peel. The easiest way to peel a cooked beet is to put it under cold running water and gentle push at the skin - it will start to come off right in your hands without the need of a knife or peeler. Cut the beets in to six wedges and set aside.
Just before serving, whisk the blood orange juice with the tangerine balsamic and a pinch of salt. Slowly drizzle in the remaining olive oil while whisking constantly to make a vinaigrette. In a large bowl, gently toss the arugula and nuts with 1/2 of the vinaigrette and then arrange on a plate or platter. Arrange the blood orange segments, golden beet wedges and blue cheese over the arugula (avocado too if you choose to use that). Drizzle the rest of the vinaigrette over the top, sprinkle with pepper and serve. And SAVOR every bite!