Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette
A sophisticated salad featuring tender roasted baby beets and peppery arugula, topped with homemade herbed croutons and dressed in a tangy lemon Gorgonzola vinaigrette. The combination of warm beets, crispy bread, and creamy cheese creates a perfect balance of flavors and textures.
Ingredients
- •¼ cup fresh lemon juice
- •1 tablespoon red wine vinegar
- •⅚ cup extra-virgin olive oil
- •½ cup crumbled Gorgonzola cheese
- •2 cups French bread
- •¼ cup assorted fresh herbs
- •1 clove garlic
- •24 whole baby beets
- •8 ounces baby arugula
Cooking Instructions
- 1.
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.)
5 min
- 2.
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.
10 min
- 3.
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.
45 min
- 4.
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.
5 min