Slow Roasted Golden Beet & Tangerine Salad Over Baby Arugula with Blue Cheese

  • 4 cups baby arugula
  • 3 medium sized golden beets
  • 2 medium Satsuma Tangerines, 1 peeled and divided into segments, the other juiced
  • 1 Tablespoon Bella Nonnas Cara Cara Orange White Balsamic
  • 1/4 cup + 1 tablespoon Bella Nonnas Ultra Premium EVOO
  • 1/3 cup good quality, crumbled blue cheese
  • Sea salt to taste
  • Fresh ground pepper to taste
  • 1/2 cup Croutons 

Cooking Instructions:

  • Preheat the oven to 350.
  • 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 EVOO, 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.


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

Cooking Time : 50-60 min
Servings : 4

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