Arugula Beet Salad

Name: Arugula Beet Salad
Total time: 40 min
Yield: 4 Servings
Ingredients: 3 large beets, peeled and cut into cubes; 1 bunch arugula, torn; 2 tablespoons olive oil, divided; ¼ cup balsamic vinegar; 🧂 ½ teaspoon coarse salt, divided; ¼ teaspoon ground black pepper, divided; 🌰 ⅓ cup walnuts or pecans

Cost $7, save $8

Source: Recommended by CookPal

40 Min
4 Servings
$7

Arugula Beet Salad

Cost $7, save $8

Source: Recommended by CookPal

40 Min
4 Servings
$7

INGREDIENTS

Vegetables
- 3 large beets, peeled and cut into cubes
- 1 bunch arugula, torn
Oils and Condiments
- 2 tablespoons olive oil, divided
- ¼ cup balsamic vinegar
Seasoning
- 🧂 ½ teaspoon coarse salt, divided
- ¼ teaspoon ground black pepper, divided
Nuts
- 🌰 ⅓ cup walnuts or pecans

STEPS

Preheat the 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.

NUTRIENTS

Per 1 serving

🔥

231

Calories

6
Protein
24
Carbs
14
Fats

💡 Wear an apron while cutting beets to avoid stains.Toast the walnuts lightly for added crunch and flavor.For variety, substitute arugula with baby spinach or mixed greens.