Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette

Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette
Photo by Brian Leatart

Ingredients

  • 24 baby beets
  • ½ cup crumbled Gorgonzola cheese
  • 1 garlic clove
  • 5/6 cup extra-virgin olive oil
  • 2 cups French bread
  • ¼ cup fresh lemon juice
  • ¼ cup assorted fresh herbs (such as parsley, basil, and rosemary)
  • + 2 more ingredients
    • 8 ounces baby arugula
    • 1 tablespoon red wine vinegar

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 ...

View full recipe at Epicurious

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