Roasted Baby Beets and Rocket Salad with Lemon Gorgonzola Vinaigrette

Ingredients for Roasted Baby Beets and Rocket Salad with Lemon Gorgonzola Vinaigrette

• 60ml fresh lemon juice

• 1 tablespoon red wine vinegar

• 120ml plus 80ml extra-virgin olive oil

• 120ml crumbled Gorgonzola cheese (about 110g )

• 300g 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

• 230g baby rocket (about 12 cups)

Place lemon juice and vinegar in small bowl. Gradually whisk in 120ml oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)

Preheat oven to 191°C. Heat remaining 80ml oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.

Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.

Toss rocket with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

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