For the Salad:
In a 1-quart non-reactive saucepan, over medium high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
Return to saucepan, and reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil and salt. Refrigerate for up to 1 1/2 weeks.
Preheat oven to 350 degrees F.
Place 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.
When cool enough to handle, peel them, slice thinly into round, and place in a dish.
Remove wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the top of the beets. Garnish with almonds as desired.
Napa-style Toasted Spice Rub Almonds:
Blanch 1 cup almonds in boiling water, until the skins peel off.
In an oven-proof skillet, heat 2 tablespoons butter, and add the peeled almonds. Sprinkle with Napa-style spice rub, and toss to coat. Place skillet in the oven and bake for about 6 to 7 minutes, or until light brown.
Toasted Spice Rub:
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chile flakes. Pour into a bowl and toss with the remaining ingredients. Chef's Note: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze. Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
Yield: about 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	890.26 Kcal (3727 kJ)
Calories from fat	622.57 Kcal
		% Daily Value*
Total Fat	69.17g	106%
Cholesterol	22.9mg	8%
Sodium	1559.27mg	65%
Potassium	1949.47mg	41%
Total Carbs	56.07g	19%
Sugars	32.16g	129%
Dietary Fiber	20.13g	81%
Protein	26.88g	54%
Vitamin C	62.9mg	105%
Vitamin A	1.6mg	52%
Iron	8.1mg	45%
Calcium	613.2mg	61%

Amount Per 100 g
Calories	141.57 Kcal (593 kJ)
Calories from fat	99 Kcal
		% Daily Value*
Total Fat	11g	106%
Cholesterol	3.64mg	8%
Sodium	247.95mg	65%
Potassium	310mg	41%
Total Carbs	8.92g	19%
Sugars	5.11g	129%
Dietary Fiber	3.2g	81%
Protein	4.27g	54%
Vitamin C	10mg	105%
Vitamin A	0.2mg	52%
Iron	1.3mg	45%
Calcium	97.5mg	61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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