Roasted Beet, Carrot, And Blue Cheese Salad

1. 1

   Preheat oven to 425. 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.

2. 2

   In a small bowl, whisk together 1/3 cup olive oil, balsamic vinegar, and lemon juice until vinaigrette emulsifies.

3. 3

   Once vegetables have cooled, toss together arugula, roasted beets and carrots, blue cheese, and vinaigrette. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.