ROASTED BABY BEETS AND ARUGULA SALAD WITH LEMON GORGONZOLA VINAIGRETTE
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
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.
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Rajpoot Ammar
[email protected]I'm definitely going to make this salad again. It's a great way to use up leftover roasted beets.
Mst sharmin Akter
[email protected]I think this salad would also be good with a different type of cheese, such as feta or goat cheese.
Ahamed Rabbi
[email protected]I would love to try this salad with different types of greens, such as spinach or kale.
Indra Prasad Ghimire
[email protected]Overall, I thought this salad was okay. It's not something I would make again, but I'm glad I tried it.
Classic Sami
[email protected]This salad is a bit pricey to make, especially if you don't have the ingredients on hand.
Gage Vace
[email protected]The roasted beets were a bit too hard for my liking. I would recommend roasting them for a few minutes less.
Tek bahadur Sunar
[email protected]I found the lemon-gorgonzola vinaigrette to be a bit too tangy for my taste. I would recommend using less lemon juice or adding a bit of honey to balance out the flavor.
Marian Pavel
[email protected]This salad is a great source of vitamins and minerals. It's a healthy and delicious way to get your daily dose of fruits and vegetables.
Izzy Jacko
[email protected]I love the pop of color that the roasted beets add to this salad. It's a great way to brighten up a winter meal.
Sunil Khokhar
[email protected]This salad is easy to make and looks very impressive. I served it at a potluck and it was gone in minutes.
Opiyo Florence
[email protected]I'm not usually a fan of beets, but this salad changed my mind! The roasting process really brings out the natural sweetness of the beets and the arugula and gorgonzola add a nice balance of flavors.
Walaa Helal
[email protected]I made this salad for a dinner party and it was a hit! Everyone loved the unique flavor combination and the beautiful presentation. The roasted beets were perfectly caramelized and the lemon-gorgonzola vinaigrette was the perfect finishing touch.
Anne Wanjiru
[email protected]This roasted baby beet and arugula salad was a delightful surprise! The combination of sweet beets, peppery arugula, and tangy lemon-gorgonzola vinaigrette was simply divine. I especially enjoyed the contrasting textures of the roasted beets and the