tangerine-infused olive oil, store-bought or homemade
minced shallot, about 1/2 shallot
Kosher salt to taste
Freshly ground black pepper to taste
Pour the vinegar into a small bowl. While whisking constantly, gradually add the oil in a slow, thin stream until the dressing comes together, adding more oil if necessary. Taste and add the shallot, salt, and pepper. Set the vinaigrette aside until you’re ready to dress the salad.
lightly packed washed fresh arugula
roasted beets chunks (about 4 small or 2 large beets)