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Roasted Baby Beets and Arugula Salad with Lemon-Gorgonzola Vinaigrette


Roasted Baby Beets and Arugula Salad with Lemon-Gorgonzola Vinaigrette Recipe

Ingredients:
  • 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)
Directions:
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Rank

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