4 medium red beets (about 1 pound), stems trimmed off
2 T. extra-virgin olive oil
Salt and freshly ground black pepper
4 C. baby leaf spinach
Crumbled blue cheese
Toasted almonds
1 tangerine (sectioned)

1 1/2 C. tangerine juice
1 tsp. lemon juice
Pinch salt and pepper
2 T. extra-virgin olive oil

Preheat oven to 350 degrees F. Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife. While the beets are roasting, make the dressing: In a small saucepan, over medium-high heat, reduce the tangerine juice to about 1/2 C. Remove from the heat and strain with a fine sieve. Return to the saucepan, add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 C. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. Peel the beets, and thinly slice them into rounds. Pour the dressing into a skillet and bring to a simmer. Turn off heat, add the spinach and gently coat with dressing until just slightly wilted. Arrange the beets and tangerine sections around the perimeter of the salad plates, place a mound of spinach in the center, and garnish with crumbled blue cheese and toasted almonds.