Roasted baby beets and arugula salad with lemon-gorgonzola vinaigrette

Delight your taste buds with a vibrant salad of roasted baby beets and peppery arugula dressed in a zesty lemon-gorgonzola vinaigrette. Perfect blend of flavors!

Ingredients:

• /4 cup fresh lemon juice
• tablespoon red wine vinegar
• /2 cup plus 1/3 cup extra-virgin olive oil
• /2 cup crumbled Gorgonzola cheese (about 110g)
• cups roughly torn bite-size pieces French bread
• /4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)
• garlic clove, minced
• baby beets, trimmed, scrubbed
• ounces baby arugula (about 12 cups)

Instructions:

1. Combine lemon juice and vinegar in a small bowl. Slowly whisk in 1/2 cup of oil. Mix in the cheese. Season with salt and pepper. PREP AHEAD The dressing can be prepared the day before. Cover and refrigerate.
2. Preheat the oven to 375°F. Warm the remaining 1/3 cup of olive oil in a medium oven-safe skillet over medium heat. Add the bread pieces; toss to cover. Mix in the herbs and garlic; toss to combine. Sauté until the bread is crunchy, around 4 minutes. Using a slotted spoon, move the croutons to a plate in a single layer. Let them cool.
3. Place the beets in the same skillet, mixing them to coat with any leftover herbs and oil. Cover the skillet with foil and put it in the oven. Roast until the beets are soft, about 45 minutes. Let the beets cool. You can peel them if preferred, then cut them in half.
4. Mix the arugula with 1/2 cup of dressing in a large, shallow bowl. Season to your taste with salt and pepper. Garnish with beets and croutons before serving.
5. Looking for More? If you have any inquiries about this recipe, reach out to our Test Kitchen at askba@bonappetit.com. For additional recipes like this one, take a look at our Summer Salads Slideshow.

Summary:

• Calories: 2591 kcal
• Fat: 217 g
• Protein: 49 g
• Carbs: 126 g
• Potassium: 3000 mg
• Magnesium: 259 mg