1/4 cup Balsamic Vinegar
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.
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.