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Epicurious
Bon Appétit

Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.
By Tina Miller

4.2

(13)

Image may contain Vegetable Plant Food Spinach and Produce
Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola VinaigretteBrian Leatart
Test-kitchen tip:

After being roasted, baby beets peel easily, but the skins are perfectly edible if you choose to leave them on.

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