Pixie Tangerine and Baby Red Beet Salad with Citrus Vinaigrette
By Tom Fraker

1/4 cup Balsamic Vinegar
6 Ojai Pixie Tangerines (or Gold Nugget Tangerines or your favorite citrus) peeled and sectioned

Citrus Vinaigrette
6 Ojai Pixie Tangerines or your favorite citrus peeled and juiced (you need about a cup)
1/4 cup Red Wine Vinegar
Kosher Salt to taste
Freshly Ground Black Pepper to taste

Preheat oven to 425ºF.

In a bowl, drizzle the balsamic vinegar over the beets and toss to coat.

Spread the beets in a single layer on a cookie sheet and roast in the oven until slightly browned.

Remove from the oven and let cool.

Meanwhile, combine all of the ingredients for the vinaigrette.

Mix well.

In a large mixing bowl, gently combine the beets and tangerines and pour the vinaigrette over the top.

Toss gently and serve over arugula or mixed greens.


I like to garnish this salad with a little crumbled bleu cheese or goat cheese.