roasted beets&carrot over baby arugula

(1 RATING)
17 Pinches
Ossining, NY
Updated on Nov 28, 2012

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!

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

  • 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.
  • Step 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!:)
  • Step 3
    p.s. You can add a little more salt and pepper at the end if you wish!

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