Salad Of Roasted Beets And Arugula With Blue Cheese Dressing Recipes

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ROASTED BABY BEETS AND ARUGULA SALAD WITH LEMON GORGONZOLA VINAIGRETTE



Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette image

Provided by Tina Miller

Categories     Cheese     Citrus     Leafy Green     Vegetable     Side     Roast     Vegetarian     High Fiber     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

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)

Steps:

  • Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
  • Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.
  • Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

SALAD OF ROASTED BEETS AND ARUGULA WITH BLUE CHEESE DRESSING



Salad of Roasted Beets and Arugula with Blue Cheese Dressing image

Provided by Tyler Florence

Categories     appetizer

Time 1h5m

Yield 12 servings

Number Of Ingredients 11

3 bunches baby beets, washed, trimmed, and halved
1/3 cup extra-virgin olive oil
1 handful fresh thyme sprigs
Kosher salt and freshly ground black pepper
5 bunches arugula, washed, dried, and hand-torn
Celery leaves from 1 bunch celery, about 1/2 cup
1 cup walnut halves and pieces, toasted
1/2 pound blue cheese, crumbled
1 cup sour cream
2 tablespoons chopped fresh chives
1 lemon, juiced

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and remove skins. Put beets in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.
  • To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.
  • Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.

ROASTED BEET AND ARUGULA SALAD



Roasted Beet and Arugula Salad image

Make and share this Roasted Beet and Arugula Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

6 medium beets, scrubbed (3 lbs.)
3/4 cup chopped walnuts (scant 4 oz.) or 3/4 cup pecans (scant 4 oz.)
4 bunches fresh arugula
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon thawed frozen apple juice concentrate
1/3 cup finely chopped shallot (2 medium)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup vegetable oil

Steps:

  • Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
  • Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
  • Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
  • When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.)
  • To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.

Nutrition Facts : Calories 179.7, Fat 16.4, SaturatedFat 1.9, Sodium 197.2, Carbohydrate 7.5, Fiber 1.6, Sugar 4.2, Protein 2.6

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