Instructions: DRESSING : Place shallots in a small bowl with vinegar, juice, mustard, salt and pepper. Let stand for 10-15 minutes.

If using a blender, strain out the shallots, place remaining mixture in blender, turn on low and slowly drizzle oil in to emulsify. Add the shallots back into the mixture and reserve.

If making dressing by hand, whisk oil in slowly until all is emulsified.

(Dressing will separate more easily if blended by hand).

SALAD : Lightly oil beets, season with salt and pepper and roast (separate by size). Baby beets will take 15-20 minutes at 350 degrees; bigger beets will take 30-40 minutes. When tender allow to cool and peel by rubbing with a towel. Cut into bite-size pieces.

Section tangerines and oranges. Clean frisee (white or "blanched" part is what you want to use) and place in a bowl. Dress cleaned frisee with 2-3 tablespoons of vinaigrette and divide between 6 to 8 plates. Top with roasted beets, sprinkle with sectioned tangerines and oranges, drizzle with a tiny bit more vinaigrette and shower with sliced mint leaves.

Allow one beet per serving.

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