Roasted Beet and Avocado Bruschetta Salad with Candied Grape Tomatoes and Gorgonzola Vinaigrette


For the Vinaigrette

  • 1/2 cup tarragon infused white wine vinegar
  • 1/2 cup basil infused olive oil
  • 1/4 cup olive oil
  • 1/4 cup crumbled Gorgonzola
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • salt and pepper to taste

For the Salad

  • 3 large beets
  • 12-15 grape tomatoes halved
  • 2-3 tablespoons granulated sugar
  • 1 or 2 avocados diced
  • 4-6 slices bread French, Italian, baguette, etc.
  • 1-2 tablespoons olive oil
  • 2-3 cups Arugula


  1. Preheat oven to 400
  2. Combine all vinaigrette ingredients in a Mason Jar, cover tightly with lid, and shake
  3. Add beets to a foil lined baking sheet and bake for about 45 minutes or until fork tender, cool slightly to handle
  4. Add tomatoes to a separate baking sheet covered with parchment paper, generously sprinkle sugar over each one, stick in the oven with the beets and bake 10-12 minutes, set aside
  5. When the beets are cool enough to handle, rub the skin off with a towel or peel with a paring knife, cut into a large dice
  6. Turn on oven broiler
  7. Drizzle toast with olive oil, add to a parchment paper lined baking sheet and broil until toasted, 5-7 minutes
  8. Toss a few handfuls of Arugula on a platter, sprinkle the candied tomatoes around the outside, and arrange the toast pieces in the center.
  9. Top the toast pieces with beets and avocado, drizzle with the dressing
  10. To serve just transfer the toast pieces to plates and top with the salad.
  11. Note: This recipe is super easy and can be adapted for size and taste. I only used 1 avocado when I made this but wished I had another.
  12. Note: If you don't have infused vinegar and/or olive oil just use the plain stuff and add some dried seasonings.