Roasted Beet, Arugula, and Walnut Salad

Name: Roasted Beet, Arugula, and Walnut Salad
Cook time: 40 min
Yield: 4 servings
Cuisine: United Kingdom
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

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

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 2

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

Step: 3

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

Step: 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.

NUTRITION FACT

Per Serving: 231 calories; protein 6.2g; carbohydrates 23.8g; fat 14g; sodium 406.2mg.

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