Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette

Name: Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette
Prep time: 30 minutes
Cook time: 30minutes
Total time: 1 hour 45 minutes
Yield: Makes 6 servings
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)

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.

By Tina Miller

March 31, 2006

Image may contain Vegetable Plant Food Spinach and Produce

Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola VinaigretteBrian Leatart

Test-kitchen tip:

After being roasted, baby beets peel easily, but the skins are perfectly edible if you choose to leave them on.

Recipe notes

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