Roasted Beets&carrot Over Baby Arugula Recipe

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Roasted Beets&Carrot over Baby Arugula

Eddie Szczerba

By
@chefed60

Nice alternative to a salad,I use crumbled blue cheese and a citrus infused rosemary vinaigrette dressing on this one! Raspberry vinaigrette goes well also!


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Comments:

Serves:

2-4

Prep:

15 Min

Cook:

30 Min

Ingredients

1 pkg
baby arugula
1 bunch
small beets
3 medium
carrot, sliced
1
celery ribs sliced
1 clove
garlic
6 Tbsp
olive oil, extra virgin
1/2 tsp
salt and pepper
1 Tbsp
rosemary, dried and ground(use a mortar and pestle if you have one.)
1/2 c
crumbled blue cheese,gorgonzola will do also.
1 large
lemon juice, fresh
1 large
lemon peel grated
1/4 c
parsley, italian chopped

Directions Step-By-Step

1
Wash and peel,then cube the beets,carrots and the celery. Coat with three takespoons of the oil and the spices in a medium bowl.
Place on a baking sheet and roast in the oven,set at 400 degrees for 30 minutes turning them once at fifteen minutes.
2
Meanwhile,in a separate bowl, mix the remainder of the olive oil,lemon juice and the grated lemon,parsley together well. Add the roasted veggies,mix well.place into serving bowls and sprinkle the cheese on top and serve! enjoy!:)
3
p.s. You can add a little more salt and pepper at the end if you wish!

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy