Roasted Beet, Carrot, and Blue Cheese Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2-3 large beets of any color, peeled and cut into ½ inch long pieces
  • ¾ lb carrots, chopped into ½ inch rounds
  • salt and pepper to taste
  • ⅓ cup olive oil, plus more to drizzle
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon lemon juice
  • 3 large handfuls arugula
  • 3 ounces blue cheese, crumbled
Instructions
  1. Preheat oven to 425.
  2. Place beets and carrots on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes, until vegetables are tender. Remove from heat and let cool completely.
  3. In a small bowl, whisk together ⅓ cup olive oil, balsamic vinegar, and lemon juice until vinaigrette emulsifies.
  4. Once vegetables have cooled, toss together arugula, roasted beets and carrots, blue cheese, and vinaigrette. Serve immediately.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/10/30/roasted-beet-carrot-blue-cheese-salad/