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Roasted Baby Beets and Rocket Salad with Lemon Gorgonzola Vinaigrette

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant roasted beetroot and rocket salad is a sophisticated vegetarian dish that expertly balances earthy, peppery and tangy flavours. The star of the show is the sweet baby beetroot, which are roasted until tender and paired with crunchy, golden croutons infused with fresh parsley, basil and rosemary. A luxurious lemon and Gorgonzola vinaigrette ties everything together, providing a creamy finish that cuts through the peppery rocket leaves.

Perfect as a light lunch or an elegant starter for a dinner party, this seasonal salad is both nutritious and visually striking. The homemade herbed croutons add a delightful texture, while the punchy blue cheese dressing ensures every bite is full of flavour. Serve it while the beetroot are still slightly warm for a comforting yet fresh autumnal meal.

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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 )

  • 475ml 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)

How to make Roasted Baby Beets and Rocket Salad with Lemon Gorgonzola Vinaigrette

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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