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Roasted beets with gorgonzola and balsamic vinaigrette
Sides

Roasted beets with gorgonzola and balsamic vinaigrette

Roasted beets with gorgonzola and balsamic vinaigrette

Here’s the ultimate fall side dish you’ve been waiting for! Yes, this vibrant salad is absolutely magnificent, but it’s also really delicious and easy to make. We suggest keeping some pre-cooked beets in the fridge to make preparing this dish even quicker. And if gorgonzola’s not really your thing, you can replace it with goat cheese or feta. It’s as simple as that!

Preparation 15 min.
Cooking time 50 min.
Portions 4-6

You can make this recipe with pre-cooked beets to save the cooking time

Ingredients

Preparation

  1. Preheat the oven to 400 °F.
  2. Individually wrap the beets in aluminum foil and place them on a sheet pan. Roast for 50 to 60 minutes, depending on size, until tender when pricked.
  3. Unwrap each beet and set them aside for 10 minutes until they are cool enough to handle.
  4. Peel the beets and slice them into ¼-inch slices.
  5. In a small bowl, whisk together the balsamic vinegar and olive oil. Season with salt and pepper to taste.
  6. In a separate bowl, toss the arugula with some of the vinaigrette.
  7. Arrange the beet slices on a serving platter, sprinkle with hazelnuts and scatter crumbled gorgonzola cheese all over. Drizzle with the vinaigrette and top with arugula. Serve.
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