Roasted Beet, Carrot, And Blue Cheese Salad

By • November 2, 2014 0 Comments

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Serves 4

  • 2-3 large beets of any color, peeled and cut into 1/2 inch long pieces
  • 3/4 pound carrots, chopped into 1/2 inch rounds
  • salt and pepper to taste
  • 1/3 cup olive oil, plus more to drizzle
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon lemon juice
  • 3 large handfuls arugula
  • 3 ounces blue cheese
  1. 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.
  2. In a small bowl, whisk together ⅓ cup olive oil, balsamic vinegar, and lemon juice until vinaigrette emulsifies.
  3. Once vegetables have cooled, toss together arugula, roasted beets and carrots, blue cheese, and vinaigrette. Serve immediately.

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