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Roasted Baby Beets And Arugula Salad With Lemon-Gorgonzola Vinaigrette

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Bon Appetit
Related tags
salad nut free vegetarian rosh hashanah thanksgiving lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/4 cup fresh lemon juice

1 tablespoon red wine vinegar

1/2 cup plus 1/3 cup extra-virgin olive oil

1/2 cup crumbled Gorgonzola cheese (about 4 ounces)

2 cups roughly torn bite-size pieces French bread

1/4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)

1 garlic clove, minced

24 baby beets, trimmed, scrubbed

8 ounces baby arugula (about 12 cups)

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