Roasted Golden Beet & Tangerine Salad over Baby Arugula with Cheese and Citrusy Vinaigrette

The sweet earthiness of the golden beets, along with the salty blue cheese or parmesan (a salted burrata would be great here!), nutty arugula, tangy tangerines, and olive oil make this salad a stand out! Beyond that, the impeccably fresh seasonal ingredients are visually arresting, and resemble a ray of golden sunshine on the plate.

  • 3 medium sized golden beets
  • 2 in medium tangerines 1 peeled and divided into segments, the other juiced
  • 1 Tablespoon Honeybell Orange Balsamic
  • 1/4 cup + 1 tablespoon Extra Virgin Olive Oil
  • 1/3 cup good quality crumbled blue cheese or shaved parmesan or salted burrata
  •  sea salt to taste
  •  fresh ground pepper to taste
  • 1/2 cup Basil Croutons – or store bought croutons see recipe below
Basil Croutons:
  • 2 cups of fresh or day old sourdough bread cut in to 1/2″ cubes 1/4 cup Basil Olive Oil (or you can use any infused olive oil you desire) 1/2 teaspoon salt fresh ground pepper to taste
  • 1/4 cup Basil Olive Oil (or you can use any infused olive oil you desire, like Rosemary or Leek)
  • 1/2 teaspoon salt
  •  fresh ground pepper to taste
Servings: 4
  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 extra virgin 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 in to six wedges and set aside.
  2. Just before serving, whisk the tangerine juice with the Honeybell Orange balsamic and a pinch of salt. Slowly drizzle in the remaining 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. Arrange the tangerine segments, golden beet wedges, and blue cheese or parmesan cheese or burrata 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.
  1. 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 infused 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. Makes 2 cups of croutons.

Scafata with Poached Eggs

A super fresh, super healthy Italian breakfast favorite, which highlights fresh Spring veggies and should be made only with a fresh, high-polyphenol extra virgin olive oil from The Ancient Olive. We recommend a robust, high polyphenol-EVOO with pepper and bitter notes like a robust!

Short Ribs with Balsamic Reduction

  • 4 pounds short ribs
  •  Himalayan pink salt and freshly ground black pepper
  • 2 tablespoons TAO EVOO
  • 1 cup red bell pepper 1-inch dice
  • 2 cups carrots 1-inch dice
  • 2 cups celery 1-inch dice
  • 12 cipollini onions peeled, whole OR save time and use La Piana Grilled Cipolline Onions
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried rosemary
  • 1 teaspoon red chili flakes
  • 1 tablespoon pickling spice in a muslin bag
  • 2 tablespoons salt
  • 1 tablespoon freshly cracked black pepper
  • 1 cup red wine
  • 3 cups beef stock
  • 1 package instant Polenta, follow package directions or make this fast recipe: Simple Olive Oil Polenta
  1. Preheat oven to 350 degrees.
  2. Season ribs with salt and pepper. In a large Dutch oven with 3 Tbs. olive oil over medium-high heat, sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.
  3. Remove ribs to a baking dish and brush with balsamic reduction (see below), cover with foil and keep warm in a preheated 250 degrees oven. Reduce broth by a third. Broth to be served with polenta.
  4. Balsamic Glaze: In a small pot over low heat, combine pomegranate and honey. Whisk occasionally and reduce by one third.
  5. Prepare polenta according to package instructions, or make our recipe: Simple Olive Oil Polenta
  6. Spoon hot polenta equally amongst 4-6 plates. Top with short ribs and good amount of the broth.
Recipe Notes

Balsamic reduction: reduced by one third over low heat

  • 2 cups pomegranate balsamic vinegar
  • 2 tablespoons honey


Next Page »

Uniquely... Thoughtfully...Artfully...Gourmet