This arugula beet salad with walnuts is sweet, crunchy, and great for spring and summer. I highly suggest wearing an apron when cutting the beets.
Ingredients
- 3 large beets , peeled and cut into cubes
- 2 tablespoons olive oil , divided
- 0.5 teaspoons coarse salt , divided
- 0.25 teaspoons ground black pepper , divided
- 1 bunch arugula , torn
- 0.33 cups walnuts or pecans
- 0.25 cups balsamic vinegar
Instructions
-
1
Preheat the 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.
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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.
Nutrition Facts
Per serving
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