Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette
Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place lemon juice and vinegar in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.).
Preheat oven to 375°F.
Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat.
Add bread pieces; toss to coat.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.