Roasted Beets&carrot Over Baby Arugula Recipe

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Roasted Beets&Carrot over Baby Arugula

Eddie Szczerba


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!

pinch tips: How to Cut Cherry Tomatoes





15 Min


30 Min


1 pkg
baby arugula
1 bunch
small beets
3 medium
carrot, sliced
celery ribs sliced
1 clove
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

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.
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 into serving bowls and sprinkle the cheese on top and serve! enjoy!:)
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