Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon red wine vinegar
- 1/4 cup fresh lemon juice
- 1 garlic clove, minced
- Carbohydrate 21 g(7%)
- Cholesterol 14 mg(5%)
- Fat 36 g(56%)
- Fiber 4 g(15%)
- Protein 8 g(16%)
- Saturated Fat 8 g(39%)
- Sodium 408 mg(17%)
- Calories 432
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.
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.
