This Golden Beet Tangerine Salad is bright, earthy, and beautifully balanced. Roasted golden beets bring mellow sweetness and tender texture, while Satsuma tangerines add juicy citrus and freshness. Milanese Gremolata Olive Oil gives the vinaigrette savory herb and citrus depth, and Orange Vanilla White Balsamic adds a soft, fruit-forward sweetness with a gentle tang. Blue cheese brings a creamy, salty contrast, while homemade croutons add crunch.

I N G R E D I E N T S :

• 4 cups baby arugula
• 3 medium sized golden beets
• 2 medium Satsuma Tangerines, 1 peeled and divided in to segments, the other juiced
• 1 tablespoon Rocky Mountain Olive Oil Cara Cara Orange Vanilla White Balsamic Vinegar
• 1/4 cup + 1 tablespoon Rocky Mountain Olive Oil Milanese Gremolata Infused Olive Oil
• 1/3 cup good quality, crumbled blue cheese
• sea salt to taste
• fresh ground pepper to taste
• 1/2 cup Milanese Gremolata croutons

I N S T R U C T I O N S :

1. 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 peppery Milanese Gremolata 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 into six wedges and set aside.
2. Just before serving, whisk the tangerine juice with the Orange Vanilla White Balsamic and a pinch of salt. Slowly drizzle in the remaining Milanese Gremolata Olive Oil 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.
3. 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.

I N G R E D I E N T S :

• 2 cups of fresh or day old sourdough bread cut in to 1/2" cubes
• 1/4 cup Rocky Mountain Olive Oil Milanese Gremolata Infused Olive Oil
• 1/2 teaspoon salt
• fresh ground pepper to taste

I N S T R U C T I O N S :

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 Milanese Gremolata 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.

N U T R I T I O N A L   I N F O :

Estimated per serving: 210 calories • 3g protein • 16g carbs • 15g fat • 140mg sodium

Estimated values may vary based on beet size, citrus amount, and ingredient brands.

Makes 2 cups.