Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets.
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.
Per Serving: 231 calories; protein 6.2g; carbohydrates 23.8g; fat 14g; sodium 406.2mg.