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