Best 2 Roasted Baby Beets And Arugula Salad With Lemon Gorgonzola Vinaigrette Recipes

**Roasted Baby Beets and Arugula Salad with Lemon-Gorgonzola Vinaigrette: A Culinary Symphony of Earthy Sweetness, Tangy Citrus, and Creamy Decadence**

Embark on a culinary journey that tantalizes your taste buds with roasted baby beets and arugula salad, a delightful symphony of flavors and textures. Roasted baby beets, with their earthy sweetness and vibrant color, take center stage, complemented by the peppery bite of arugula and the nutty crunch of toasted walnuts. A luscious lemon-Gorgonzola vinaigrette ties all the elements together, adding a tangy citrus brightness and a creamy, savory richness. This vibrant salad is not only a feast for the eyes but also a symphony of flavors that will leave you craving more. Join us as we take you through the simple steps to create this culinary masterpiece, exploring variations and providing tips for a perfect result every time. Get ready to elevate your salad game and indulge in a dish that is both visually stunning and bursting with flavor.

**Additional Recipes to Explore:**

- **Roasted Beet and Goat Cheese Salad:** A classic combination of sweet beets, creamy goat cheese, and a tangy balsamic vinaigrette.

- **Beet and Quinoa Salad with Feta:** A hearty and protein-packed salad featuring roasted beets, quinoa, feta cheese, and a refreshing lemon-tahini dressing.

- **Beet and Avocado Salad with Citrus Dressing:** A vibrant and refreshing salad showcasing the harmonious blend of roasted beets, creamy avocado, and a zesty citrus dressing.

Here are our top 2 tried and tested recipes!

BEET AND GOAT CHEESE ARUGULA SALAD

Beet and Goat Cheese Arugula Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 42m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Steps:

Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

BALSAMIC ROASTED BEET SALAD

Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

Preheat the oven to 400 degrees.
Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Tips:

Choose small beets: Smaller beets have a more tender texture and cook more evenly than larger ones.
Roast the beets whole: Roasting beets whole helps them retain their natural sweetness and moisture.
Don't overcook the beets: Overcooked beets will become tough and lose their vibrant color.
Let the beets cool before handling: Roasted beets are very hot, so let them cool slightly before handling them.
Use a citrus vinaigrette: A citrus vinaigrette is a great way to brighten up the earthy flavor of beets.
Add some nuts or seeds for crunch: Nuts or seeds add a nice crunchy texture to the salad.
Serve the salad immediately: Roasted beet salad is best served immediately, while the beets are still warm and tender.

Conclusion:

Roasted baby beets and arugula salad with lemon-gorgonzola vinaigrette is a delicious and healthy salad that is perfect for any occasion. The roasted beets are sweet and tender, the arugula is peppery and fresh, and the lemon-gorgonzola vinaigrette is tangy and creamy. This salad is sure to impress your friends and family, and it is also a great way to get your daily dose of fruits and vegetables.