Roasted Baby Beets And Arugula Salad With Lemon-gorgonzola Vina

Name: Roasted Baby Beets And Arugula Salad With Lemon-gorgonzola Vina
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 liters ozs baby arugula (about; 24 baby beets, trimmed, scrubbed; 473 milliliters roughly torn bite-size pieces French bread; 59 milliliters assorted chopped fresh herbs (such as parsley, basil, and rosemary); 1 garlic clove, minced; 113 grams 1/2 cup crumbled Gorgonzola cheese (about; 59 milliliters fresh lemon juice; 118 milliliters extra-virgin olive oil; 1 Tbsp red wine vinegar

You can never have too many side dish recipes, so give Roasted Baby Beets And Arugula Salad With Lemon-gorgonzola Vinan a try. This recipe serves 6. One serving contains 385 calories, 11g of protein, and 28g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up baby arugula, wine vinegar, about torn bite-size pieces bread, and a few other things to make it today.

Instructions

Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and chill.Preheat over to 375F.

Ingredients you will need

Salt And Pepper

Lemon Juice

Vinegar

Cheese

Cooking Oil

Equipment you will use

Whisk

Bowl

Heat remaining 1/3 cup olive oil in medium overproof skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add bread pieces; toss to coat.

Ingredients you will need

Bread

Add herbs and garlic; toss to coat. Saut until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single later. Cool.

Ingredients you will need

Croutons

Garlic

Bread

Herbs

Equipment you will use

Slotted Spoon

Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Summer Salads Slideshow.

Ingredients you will need

Salt And Pepper

Croutons

Arugula