Beet Salad with Tangerine Vinaigrette
Freshly ground black pepper to taste
Kosher salt to taste
minced shallot, about 1/2 shallot
tangerine-infused olive oil, store-bought or homemade
- 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.
thin baguette slices, lightly toasted
paper-thin red onion slices, cut into quarters
roasted beets chunks (about 4 small or 2 large beets)
lightly packed washed fresh arugula
soft, fresh goat cheese
- Divide the arugula between 4 salad plates. Divide the roasted beets evenly between the 4 plates. Add some red onion to each serving, pulling apart the half-rings and scattering the onion over the greens.
- Spread about 1/2 tablespoon of goat cheese on each of the baguette toasts. Garnish each plate with 2 goat-cheese toasts and serve.