Heat oven to 400°F. Trim off and reserve beet greens. Scrub beets and wash greens. Cut each beet into 6 thin wedges. Place beets in an 8 or 9-inch square glass baking dish or pan. Toss beets with 1 teaspoon olive oil; spread into a single layer. Bake 30 to 35 minutes or until beets are tender when pierced with a sharp knife. Let stand 10 minutes; drizzle vinegar over warm beets.
While beets are roasting, heat remaining 1 tablespoon oil in a large skillet over medium heat. Add onion; saute 5 minutes or until golden brown. Trim off and discard tough stems from beet greens. Coarsely chop leaves; add to skillet. Saute 3 minutes or until greens are wilted. Remove from heat; stir in 1 tablespoon of the tarragon; transfer to four serving plates. Top with beets; salt, tangerines and cheese. Top with remaining 1 tablespoon tarragon; serve with pepper.
Substitutions: golden beets may replace the regular beets, balsamic vinegar may replace the sherry vinegar and goat cheese or gorgonzola cheese may replace the blue cheese.
Culinary Taste Tip
Young, early spring beet greens are more tender and sweeter in flavor than spinach, and make an excellent substitute. Beets are best fresh right out of the garden or from the farmer's market. They're easy to grow. Plant in dense rows then thin the greens to give the crimson roots room to grow.
Culinary Technique Tip
Leave about one-half inch of greens on top of the beet root. This will prevent "bleeding" while they are roasting. Same tip applies when boiling beets.