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Roasted Beet and Arugula Salad

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
50 min
SERVINGS
4 servings
Lunch Dinner Salad
Roasted Beet and Arugula Salad
Ingredients
  • 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
Instructions
1
Heat your oven to the highest temperature setting, which is 425 degrees F (220 degrees C).
2
Combine cooked beets with olive oil, a pinch of salt, and a hint of black pepper in a bowl on a baking sheet.
3
Place the combined ingredients in the oven and let them cook until they are tender, approximately 40 minutes.
4
Mix cooked beets with peppery arugula, crunchy walnuts, tangy balsamic vinegar, a drizzle of olive oil, and a touch of salt and pepper in a bowl until everything comes together perfectly.