Ingredients

For the salad:
3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
1/4 pound whole piece blue cheese (frozen)
Toasted almonds

For the dressing:
3 cups tangerine juice, or orange juice

1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

Directions

Preheat oven to 350 degrees F.
Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with
foil. Bake for about 1 hour, or until tender when pierced with a
knife.

Ingredients

While the beets are roasting, make the
dressing:

Directions

In a 1-quart non-reactive saucepan, over
medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove
from the heat and strain with a fine sieve.
Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until
the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup.
Remove from the heat and strain again. Let cool to room temperature. Add the olive oil.
Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)

When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on
a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with

the remaining dressing and place spinach on top of beets in the center of the platter.

Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the
desired amount over the salad. Garnish with toasted almonds.