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 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 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
When cool enough to handle, peel
the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach
with the remaining dressing
and place spinach on top of beets in the center of the platter.
Remove the wedge of blue cheese
from the freezer. Using a microplane grater
, grate the desired amount over the salad. Garnish
with toasted almonds.