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Yields4 Servings
 3 medium Golden Beets
 1 tbsp VSOP Extra Virgin Olive Oil
 1 tbsp Water
 1 pinch Fine Sea Salt, to taste
 2 medium Satsuma Tangerines, 1 peeled & divided into segments, the other juiced
 1 tbsp VSOP Cara Cara Orange & Vanilla Aged White Balsamic Vinegar
 ¼ cup VSOP Extra Virgin Olive Oil, any peppery/robust varietal
 4 cups Baby Arugula, washed
  cup Blue Cheese, crumbled, good quality
 1 pinch Fresh Cracked Black Pepper, to taste
 ½ cup Garlic Croutons
1

Preheat the oven to 350 degrees Fahrenheit. 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 into a package. Drizzle the beets with a tablespoon of Extra Virgin Olive Oil, a sprinkle of sea salt, and 1 tablespoon of water. Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife. Allow to cool and then peel. Cut the beets in to six wedges and set aside.

2

Just before serving, whisk the tangerine juice with the White Balsamic and a pinch of sea salt. Slowly drizzle in the remaining EVOO while whisking constantly to make a vinaigrette.

3

In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter. Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula. Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired. Serve immediately.

Ingredients

 3 medium Golden Beets
 1 tbsp VSOP Extra Virgin Olive Oil
 1 tbsp Water
 1 pinch Fine Sea Salt, to taste
 2 medium Satsuma Tangerines, 1 peeled & divided into segments, the other juiced
 1 tbsp VSOP Cara Cara Orange & Vanilla Aged White Balsamic Vinegar
 ¼ cup VSOP Extra Virgin Olive Oil, any peppery/robust varietal
 4 cups Baby Arugula, washed
  cup Blue Cheese, crumbled, good quality
 1 pinch Fresh Cracked Black Pepper, to taste
 ½ cup Garlic Croutons

Directions

1

Preheat the oven to 350 degrees Fahrenheit. 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 into a package. Drizzle the beets with a tablespoon of Extra Virgin Olive Oil, a sprinkle of sea salt, and 1 tablespoon of water. Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife. Allow to cool and then peel. Cut the beets in to six wedges and set aside.

2

Just before serving, whisk the tangerine juice with the White Balsamic and a pinch of sea salt. Slowly drizzle in the remaining EVOO while whisking constantly to make a vinaigrette.

3

In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter. Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula. Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired. Serve immediately.

Golden Beet, Blue Cheese & Tangerine Salad