Roasted Beet, Carrot and Blue Cheese Salad
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Roasted Beet, Carrot and Blue Cheese Salad
Category
Salads
Ingredients
- 2-3 large beets of any color, peeled and cut into ½-inch long pieces
- 1 lb carrots, chopped into ½-inch rounds
- Salt and pepper to taste
- 1/3 cup Fustini's Meyer Lemon olive oil, plus more to drizzle
- 2 tablespoons Fustinis' Citrus Oregano balsamic
- 1 tablespoon Fustini's Fig balsamic
- 3 large handfuls of arugula
- 3 ounces blue cheese, crumbled
Ingredients
Directions
- Preheat oven to 425 degrees. 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.
- In a small bowl, whisk together 1/3 cup olive oil, vinegars, and lemon juice until the vinaigrette emulsifies. Once vegetables have cooled, toss together arugula, roasted beets and carrots, blue cheese, and vinaigrette. Serve immediately.