Medium

Arugula Beet Salad

Name: Arugula Beet Salad
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4 servings
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

Total Time

34 min

10m prep · 24m cook

Servings

4 people

Rating

—

Difficulty

Medium

2 views

🌱 Vegan 🥬 Vegetarian 🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

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.

Vegan Gluten-Free Nut-Free Fried asian filipino savory umami european greek mediterranean middle eastern region halal kosher healthy_fats side sour plant_based russian main bitter

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.
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.