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Salad
2 - 4 servings
15 minutes
5 minutes
Chef Tom Fraker
1 package Melissa’s Peeled Baby Red Beets
1/4 cup balsamic vinegar
6 Ojai Pixie Tangerines (or Gold Nugget™ Tangerines, or your favorite citrus) peeled and sectioned
Arugula
6 Ojai Pixie Tangerines or your favorite citrus, peeled and juiced (you need about a cup)
2 tablespoons Organic Blue Agave Syrup
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, turning halfway through, until slightly browned; about 5 minutes, total.
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.
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