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
- 8 ounces baby arugula
- + 2 more ingredients
-
- 1 tablespoon red wine vinegar
- ¼ cup assorted fresh herbs (such as parsley, basil, and rosemary)
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 ...
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