large beets of any color, peeled and cut into 1/2 inch long pieces
pound carrots, chopped into 1/2 inch rounds
salt and pepper to taste
cup olive oil, plus more to drizzle
tablespoons balsamic vinegar
teaspoon lemon juice
large handfuls arugula
ounces blue cheese
- Preheat oven to 425. Place beets and carrots on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes, until vegetables are tender. Remove from heat and let cool completely.
- In a small bowl, whisk together ⅓ cup olive oil, balsamic vinegar, and lemon juice until vinaigrette emulsifies.
- Once vegetables have cooled, toss together arugula, roasted beets and carrots, blue cheese, and vinaigrette. Serve immediately.