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Arugula Beet Salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
50 minutes
50 minutes
Vibrant arugula beet salad with roasted beets, crunchy walnuts, and vegan vinaigrette.
Ingredients:
- 3 large beets, peeled and cut into cubes
- 2 tablespoons olive oil, divided
- 0.5 teaspoon coarse salt, divided
- 0.25 teaspoon ground black pepper, divided
- 1 bunch arugula, torn
- 0.33333334326744 cup walnuts
- 0.25 cup balsamic vinegar
Instructions:
- Preheat the oven to a toasty 425 degrees F (220 degrees C).
- Combine beets with a drizzle of olive oil, a sprinkle of salt, and a pinch of black pepper on a baking sheet.
- Roast the beets in the preheated oven until they are tender, for about 40 minutes.
- Combine roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and toss until thoroughly mixed.
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