Fresh, crisp and full of flavor — this Roasted Baby Beets And Arugula Salad With Lemon Gorgonzola Vinaigrette is a must-try. Made with lemon juice, red …
This Roasted Baby Beets And Arugula Salad With Lemon Gorgonzola Vinaigrette relies on simple, everyday ingredients such as fresh lemon juice, red wine vinegar, garlic clove, minced and baby arugula (about ½ cups). It comes together quickly and makes 4 servings, at about 364 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026