This roasted beet salad is the perfect way to use some of the first early summer crops in your garden. Start looking for beets and greens early at your local farmers market or better yet, throw some seeds in the ground. They are super easy to grow and very forgiving!
Preheat your oven to 400º. Trim the greens and stems from the beets and wash them thoroughly under cold running water.
Place the beets in a baking dish (do not peel them), toss them in the olive oil and season with salt and pepper. Cover the dish tightly with foil and roast in the oven until tender, about 45-60 min.
Meanwhile, very thinnly slice the fennel bulb using a mandoline or carefully with a sharp knife. Store it in the refrigerator submerged in cold water to keep it nice and white and crisp. Chop the tarragon and wash and dry the arugula and set aside in the refrigerator.
Make the salad dressing by dissolving the honey into the tangerine juice and vinegar in the bottom of a glass jar. Add the shallot and olive oil, screw the lid on tight and shake it up! Season with salt and pepper to taste.
When the beets are tender and cool enough to handle, peel them gently. I do this by rubbing the skin away with a paper towel. Slice each beet in half or quarters and get them chilling in the refrigerator.
To assemble the salad, Toss all of the ingredients together with 1/2 of the dressing, season with salt and pepper and enjoy.
If you want to keep this roasted beet salad looking extra beautiful, dress the beets separately from the fennel and arugula. This way the beets won't turn everything purple. Just divide the tarragon between the two bowls. Place the beets on the plate first and then top them with the arugula and fennel.