Roasted Beet, Arugula, and Walnut Salad recipe

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Ingredients

3 large beets, peeled and cut into cubes
2 tablespoons olive oil, divided
½ teaspoon coarse salt, divided
¼ teaspoon ground black pepper, divided
1 bunch arugula, torn
⅓ cup walnuts
¼ cup balsamic vinegar

Nutrition Info

230.8 calories
carbohydrate: 23.8 g
cholesterol: : -
fat: 14 g
fiber: 6.9 g
protein: 6.2 g
saturatedFat: 1.6 g
servingSize: -
sodium: 406.2 mg
sugar: 16.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.

  3. Roast in the preheated oven until beets are tender, about 40 minutes.

  4. Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

Recipe Yield

4 servings

Recipe Note

Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets.

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