Best 2 Roasted Baby Beets And Arugula Salad With Lemon Gorgonzola Vinaigrette Recipes

Roasted baby beets and arugula salad with lemon gorgonzola vinaigrette is a delightful dish that combines the earthy sweetness of beets with the peppery bite of arugula. The creamy, tangy dressing made with lemon, gorgonzola cheese, and olive oil ties all the flavors together perfectly. This salad is a great side dish for a summer cookout or a light lunch or dinner. It's also a great way to use up leftover roasted beets.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BABY BEETS AND ARUGULA SALAD WITH LEMON GORGONZOLA VINAIGRETTE

Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette image

Provided by Tina Miller

Categories Cheese Citrus Leafy Green Vegetable Side Roast Vegetarian High Fiber Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup fresh lemon juice
1 tablespoon red wine vinegar
1/2 cup plus 1/3 cup extra-virgin olive oil
1/2 cup crumbled Gorgonzola cheese (about 4 ounces)
2 cups roughly torn bite-size pieces French bread
1/4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)
1 garlic clove, minced
24 baby beets, trimmed, scrubbed
8 ounces baby arugula (about 12 cups)

Steps:

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.)
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. Cool.
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.

ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING

Roasted Beets with Walnut Gorgonzola Dressing image

Provided by Todd English

Categories Salad Cheese Nut Vegetable Appetizer Roast Vegetarian Wheat/Gluten-Free Basil Walnut Arugula Beet Fall Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

1 1/2 to 1 3/4 pounds beets, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1 bunch arugula, well washed and torn apart
For the Walnut Gorgonzola Dressing:
2 tablespoons extra-virgin olive oil
1/4 cup chopped walnuts
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
3 ounces Gorgonzola cheese
1/4 cup light or heavy cream

Steps:

Preheat the oven to 425 degrees.
To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

Tips:

Choose small beets: Baby beets are more tender and flavorful than larger beets, and they cook more quickly.
Roast the beets until they are caramelized: This will bring out their natural sweetness and flavor.
Use a good quality olive oil: This will help to enhance the flavor of the beets and other ingredients in the salad.
Make the vinaigrette ahead of time: This will allow the flavors to meld and develop.
Toss the salad just before serving: This will help to prevent the arugula from wilting.

Conclusion:

Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette is a delicious and healthy salad that is perfect for a light lunch or dinner. The roasted beets are tender and flavorful, the arugula is peppery and fresh, and the lemon gorgonzola vinaigrette is tangy and creamy. This salad is sure to please everyone at your table.