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Roasted Beet & Arugula Salad with Gorgonzola

Roasted Beet & Arugula Salad with Gorgonzola
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Roasted Beet & Arugula Salad with Gorgonzola
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees.
  2. Trim beet tops to 1" in length. Gently wash and place in shallow pan. Drizzle the beets with olive oil and cover with foil.
  3. Place your beets in the oven for 45-60 minutes depending on the size of the beets. At the 45 minute mark, check to see if they are fork tender. If not, continue checking every 15 minutes until done.
  4. Remove from oven and allow to cool for about 20 minutes. Once cooled, remove the tops, peel and slice into quarters.
  5. In a medium sized bowl toss arugula, beets and pecans with the Pomegranate Vinaigrette. Serve and top with Gorgonzola.
Recipe Notes

Click here for our quick pomegranate vinaigrette recipe.

 

Recipe by Mirinda @ Boistfort Valley Farm
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