Roasted Beet, Tangerine Salad with Goat Cheese, Pine Nuts and Citrus Dressing
- Preheat oven to 400 degrees. Place beets on a large piece of foil, drizzle with olive oil, salt and pepper. Wrap tightly and place on a baking sheet. Cook for approximately 45 minutes or until fork tender. Remove from oven, let cool slightly, rub skins off with paper towels. Slice.
- Place pine nuts in a dry sauté pan on low heat. Toast for approximately 5 minutes, until fragrant and just browned.
- For dressing: Combine all ingredients in a small bowl, slowly whisk in the olive oil until the dressing emulsifies.
- Divide greens between 4 plates. Layer with beets and tangerines. Sprinkle with crumbled Goat Cheese and pine nuts, drizzle with dressing and season with salt and pepper to taste.