ROASTED BEET, ARUGULA, AND WALNUT SALAD

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Roasted Beet, Arugula, and Walnut Salad image

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

Provided by Adelma Lilliston

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
  • Roast in the preheated oven until beets are tender, about 40 minutes.
  • 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.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 23.8 g, Fat 14 g, Fiber 6.9 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 406.2 mg, Sugar 16.3 g

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