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
Total time: 1 minutes
Yield: 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)

By Bon Appétit Test KitchenPhotography by Brian Leatart

March 31, 2006

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Recipe notes