Real Recipes From Real Home Cooks ®

roasted beets&carrot over baby arugula

(1 rating)
Recipe by
Eddie Szczerba
Ossining, NY

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!

(1 rating)
yield 2 -4
prep time 15 Min
cook time 30 Min

Ingredients For roasted beets&carrot over baby arugula

  • 1 pkg
    baby arugula
  • 1 bunch
    small beets
  • 3 md
    carrot, sliced
  • 1
    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 lg
    lemon juice, fresh
  • 1 lg
    lemon peel grated
  • 1/4 c
    parsley, italian chopped

How To Make roasted beets&carrot over baby arugula

  • 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 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!