Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette
Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette is a lacto ovo vegetarian recipe with 6 servings. One serving contains 385 calories, 11g of protein, and 28g of fat. For $1.98 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of lemon juice, baby beets, garlic clove, and a handful of other ingredients are all it takes to make this recipe so flavorful. 6 people were glad they tried this recipe. Not a lot of people really liked this side dish. It is brought to you by Epicurious. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. With a spoonacular score of 82%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Roasted Baby Beets And Arugula Salad With Lemon-gorgonzola Vina, Roasted Beets with Baby Arugulan and Crottin de Chavignol, and Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 75 minutes
Ingredients:
8 ounces baby arugula (about 12 cups)
24 baby beets, trimmed, scrubbed
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
1/2 cup crumbled Gorgonzola cheese (about 4 ounces)
1/4 cup fresh lemon juice
1/2 cup plus 1/3 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Equipment:
whisk
bowl
oven
frying pan
slotted spoon
aluminum foil
Cooking instruction summary:
Preparation 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. Test-kitchen tip: After being roasted, baby beets peel easily, but the skins are perfectly edible if you choose to leave them on.
Step by step:
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.)
2. Preheat oven to 375°F.
3. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat.
4. Add bread pieces; toss to coat.
5. 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.
6. 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.
7. 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.
Test-kitchen tip
1. After being roasted, baby beets peel easily, but the skins are perfectly edible if you choose to leave them on.
Nutrition Information:
covered percent of daily need
