Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
Preheat oven to 375°F. Heat remaining 1/3 cup 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 arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.
Test-kitchen tip: After being roasted, baby beets peel easily, but the skins are perfectly edible if you choose to leave them on.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	510.64 Kcal (2138 kJ)
Calories from fat	347.54 Kcal
		% Daily Value*
Total Fat	38.62g	59%
Cholesterol	14.18mg	5%
Sodium	531.43mg	22%
Potassium	1276.65mg	27%
Total Carbs	35.65g	12%
Sugars	24.26g	97%
Dietary Fiber	10.65g	43%
Protein	11.76g	24%
Vitamin C	26.5mg	44%
Vitamin A	0.2mg	6%
Iron	3.7mg	21%
Calcium	218.5mg	22%

Amount Per 100 g
Calories	115.36 Kcal (483 kJ)
Calories from fat	78.51 Kcal
		% Daily Value*
Total Fat	8.72g	59%
Cholesterol	3.2mg	5%
Sodium	120.06mg	22%
Potassium	288.41mg	27%
Total Carbs	8.05g	12%
Sugars	5.48g	97%
Dietary Fiber	2.41g	43%
Protein	2.66g	24%
Vitamin C	6mg	44%
Iron	0.8mg	21%
Calcium	49.4mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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