Here's an easy salad that you can toss together from leftover roasted beets in about ten minutes. You can use any beets with this but I like chiogga or golden beets. You'll notice that the Tangerine Vinaigrette is the same one we used for Grapefruit Jicama Salad but this version calls for champagne vinegar and tangerine-infused oil as well as minced shallot. If you flavor your own olive oil with tangerine peel, allow twelve hours or longer for the peel to infuse the oil.
1. For the tangerine vinaigrette: 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. Add the shallot, a little salt and pepper, whisk and then taste to see if you'd like extra salt and pepper. Set the vinaigrette aside until you're ready to dress the salad.

2. For the salad: 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 quarter-rings and scattering the onion over the greens.

3. Spread about 1/2 tablespoon of goat cheese on each of the baguette toasts. Garnish each plate with 2 goat-cheese toasts and serve.
* 1 Tablespoons Champagne Vinegar
* 3 Tablespoons Tangerine-Infused Olive Oil (Store-bought or homemade)
* ½ Ounce Shallot (Minced)
* Kosher Salt (To taste)
* Black Pepper (Freshly ground, to taste)
* 3 Cups Arugula (Fresh, lightly packed washed)
* 1½ Cups Beet Chunks (Roasted, about 4 small or 2 large beets)
* 2 Slices Red Onion (Paper-thin, cut into quarters)
* 8 Slices Baguette (Thin, toasted briefly)
* 4 Tablespoons Goat Cheese (Soft, fresh)