Roasted Beet, Arugula, and Walnut Salad

Roasted Beet, Arugula, and Walnut Salad
  • 3 large beets, peeled and cut into cubes
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon coarse salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1 bunch arugula, torn
  • 1/3 cup walnuts
  • 1/4 cup balsamic vinegar


  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.

05/15/2018
Roasted Beet, Arugula, and Walnut Salad, recipe PT15M PT1H 5 455 calories

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