Beet and Tangerine Salad with Feta and Arugula

This is a visually-stunning salad that highlights the different kinds of beets that you may be seeing in the farmers markets now. I love the Chiogga beets especially, with their candy cane stripes. The tangerines add some acid and color to the arrangement. They are cut in a supreme-style and I have included a video on how to do this, if you haven’t tried it before. Its the perfect way to prepare citrus fruits for salads so give it a go! The dressing is a little more on the tart side, but its balanced out by all the sweetness in the beets and tangerines. I think this would make a terrific holiday salad, with its bright jewel colors.

I would serve this with a fruity Sauvignon Blanc, like the Tablelands Single Vineyard Sauvignon Blanc from Martinborough New Zealand 2010. It sparkles with bright acidity and has the trademark New Zealand grassiness, with some mineral and gooseberry notes.

Beet and Tangerine Salad with Feta and Arugula
1 red beet, roasted, peeled and diced
1 yellow or chiogga beet, roasted, peeled and diced
2 tangerines, supremed (or peeled into segments and diced), juice reserved
1 bunch of arugula, washed, dried well and chopped
4 ounces of feta, crumbled
Tangerine Vinaigrette (recipe below)
1. Roast beets whole, wrapped in aluminum foil in a 400 degree oven, for one hour until soft. Cool completely.
2. Supreme the tangerines. (For a demo on how to do this, watch this video: http://www.youtube.com/watch?v=AjOEGQ18F-A)
3. Toss the arugula with the tangerines. Arrange the beets and feta on top of the salad and serve immediately.

Tangerine Vinaigrette
1/4 cup tangerine juice, squeezed from the supremed fruit
1/4 cup champagne or white wine vinegar
1 garlic clove, minced
1 teaspoon dijon mustard
1/2 cup olive oil
1 teaspoon of fine sea salt (or more to taste)
Two grinds of fresh white pepper
1. Add the first four ingredients to a bowl and mix well with a wisk. Gradually add the oil while whipping to emulsify. Add salt and pepper and adjust to taste.