Salads, Soups & Stews
Slow Roasted Beet & Tangerine Salad Over Baby Arugula
4 cups baby arugula
3 medium sized beets
2 medium Satsuma Tangerines, 1 peeled and divided in to segments, the other juiced
1 Tablespoon Orange White Balsamic
1/4 cup + 1 tablespoon EVOO
1/3 cup good quality, crumbled blue cheese
Sea salt to taste
Fresh ground pepper to taste
1/2 cup Harissa Croutons (see recipe below) – or store bought croutons
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 olio nuovo 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.
Just before serving, whisk the tangerine juice with the 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.
Makes 4 generous salad portions
Harissa Croutons Ingredients
2 cups of fresh or day old sourdough bread cut in to 1/2″ cubes
1/4 cup Harissa Olive Oil (or you can use any infused olive oil you desire)
1/2 teaspoon salt
fresh ground pepper to taste
Preheat the oven to 375. On a baking sheet large enough to hold the bread cubes in a single layer, toss the bread cubes with the infused olive oil. Sprinkle with salt and fresh ground pepper if desired. Bake in the oven for 25 minutes or until the bread cubes are golden brown. Cool and store in a zip lock bag or air tight container.
Makes 2 cups