Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette

Name: Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 liters ounces 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 Vinaigrette a try. Watching your figure? This vegetarian recipe has 385 calories, 11g of protein, and 28g of fat per serving. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have olive oil, wine vinegar, herbs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)

Ingredients you will need

Salt And Pepper

Lemon Juice

Vinegar

Cheese

Cooking Oil

Equipment you will use

Whisk

Bowl

Preheat oven to 375°F.

Equipment you will use

Oven

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

Ingredients you will need

Cooking 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. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. 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.

Ingredients you will need

Beet