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.
While the beets are roasting, make the dressing:
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.
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By epklotz
on November 14, 2010
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Awesome and very easy to make. I used Orange juice and it was fantastic!
By jbullick_1824181
las vegas, NV
on May 02, 2010
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Love the flavor of citrus with roasted beets. I used frozen OJ concentrate with a litte balsamic vinegar for the dressing. Very pleasing, and was a big hit! This one's a keeper.
By gmkathy2
Metro Atlanta, GA
on December 26, 2009
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I made this as part of a simple Christmas Eve meal. I love beets and surprisingly everyone else loved this dish. I used the red and yellow since my farmer's market carries the yellow on a regular bases, a mixture of spring mix and baby spinach along with thinly sliced red onion. I made the dressing but it turned into a mixture which separated into oil and a big orange glob which never came together. I definitely takes a LONG time to reduce the juice, this would have had to be a fantastic dressing to be worth the time. I used our old faithful Good Seasonings Italian dressing, tossed it with the greens and placed it on top of the beets. On top of the greens I put wedges of fresh pears, glazed pecans and the blue cheese. What a great idea to put the blue cheese in the freezer!
This was a great dish and since my husband loved it, I'll be making this again.
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