Preheat your oven to 400°F (200°C). Wrap the beets tightly in aluminum foil and place them on a baking sheet. Roast for about 45 minutes until they're tender and easily pierced with a fork. Once done, let them cool, peel, and slice.

Grate the carrots while the beets are roasting. Wash and grate the carrots into long, thin strands for a delightful crunch. Feel free to mix in different colored carrots for extra flair!

Peel the tangerines and separate them into segments. Be sure to check for any seeds to ensure a smooth, juicy bite in your salad.

Whisk together the dressing by combining the extra virgin olive oil, aged balsamic vinegar, salt, and pepper in a small bowl. This zesty mixture will elevate your salad to the next level!

Combine the roasted beet wedges, grated carrots, and tangerine segments in a large bowl. Drizzle the dressing over the top and toss gently to mix all the vibrant flavors together.

Serve the salad either in individual plates or a large bowl. For an added touch, garnish with fresh herbs like mint or cilantro if you prefer a hint of freshness.