Arugula Beet Salad
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
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3 large beets, peeled and cut into cubes
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2 tablespoons olive oil, divided
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½ teaspoon coarse salt, divided
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¼ teaspoon ground black pepper, divided
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1 bunch arugula, torn
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⅓ cup walnuts or pecans
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¼ cup balsamic vinegar
Description
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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.
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