Golden Beet & Satsuma Salad with Tuscan Herb Croutons

Salad:

• 4 cups baby arugula
• 3 medium-sized golden beets
• 2 medium Satsuma tangerines, 1 peeled and divided in to segments, the other juiced
• 2 Tbs. Cara-Cara Orange/Vanilla White Balsamic
• ¼ cup + 1 Tbs. Ultra Premium Extra VIrgin Olive Oil, robust intensity
• ⅓ cup good quality, crumbled blue cheese
• sea salt
• fresh ground pepper
• ½ cup Tuscan Herb Croutons (or store bought croutons)

Tuscan Herb Croutons:

Preheat the oven to 350°F. Scrub the beets removing any debris, roots and greens. Place the beets on a piece of aluminum foil large enough to fully enclose them. Drizzle the beets with a tablespoon of robust olive oil, a sprinkle of sea salt, and 1 tablespoon of water. Seal the package by crimping the foil and roast 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.

 

Increase heat for the oven to 375°F. On a baking sheet large enough to hold the bread cubes in a single layer, toss the bread cubes with the Tuscan Herb olive oil. Sprinkle with salt and fresh ground pepper if desired. Bake for about 25 minutes or until the bread cubes are golden brown. Allow to cool while you peel and cut beets.

 

Just before serving, whisk the tangerine juice with the Orange-Vanilla balsamic and a pinch of salt. Slowly drizzle in the remaining olive oil while whisking constantly to make a vinaigrette. In a large bowl, gently toss the arugula with ½ of the vinaigrette 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.  

Makes 2 cups