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
- beets, peeled and: 3 piece (cut into cubes)
- olive oil: 2 Tbsp (divided)
- coarse salt: 0.5 tsp (divided)
- ground black pepper: 0.25 tsp (divided)
- bunch arugula: 1 piece (torn)
- walnuts or pecans: 0.33333 cup
- balsamic vinegar: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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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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Roast in the preheated oven until beets are tender, about 40 minutes.
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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.
