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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, balsamic vinegar and lemon juice until vinaigrette emulsifies. Once vegetables have cooled, toss together arugula, roasted beets and carrots, blue cheese and vinaigrette. Serve immediately.
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