roasted beets&carrot over baby arugula
(1 RATING)
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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prep time
15 Min
cook time
30 Min
method
---
yield
2-4 serving(s)
Ingredients
- 1 package baby arugula
- 1 bunch small beets
- 3 medium carrot, sliced
- 1 - celery ribs sliced
- 1 clove garlic
- 6 tablespoons olive oil, extra virgin
- 1/2 teaspoon salt and pepper
- 1 tablespoon rosemary, dried and ground(use a mortar and pestle if you have one.)
- 1/2 cup crumbled blue cheese,gorgonzola will do also.
- 1 large lemon juice, fresh
- 1 large lemon peel grated
- 1/4 cup parsley, italian chopped
How To Make roasted beets&carrot over baby arugula
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Step 1Wash 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.
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Step 2Meanwhile,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!:)
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Step 3p.s. You can add a little more salt and pepper at the end if you wish!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Lettuce Salads
Category:
Other Salads
Category:
Dressings
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
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