Arugula Beet Salad

Name: Arugula Beet Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
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

Total time: 50 min
servings: 4 servings
Dish type: Starter

Contains tree nutsVegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Prep

10 min

Cook

40 min

Total time

50 min

Ingredients

servings

3 large beets, peeled and cut into cubes
2 c. à soupe olive oil, divided
0,5 c. à café coarse salt, divided
0,25 c. à café ground black pepper, divided
1 bunch arugula, torn
0,33 tasse walnuts
0,25 tasse balsamic vinegar

Method

1
Preheat the oven to 425 degrees F (220 degrees C).
2
Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
3
Roast in the preheated oven until beets are tender, about 40 minutes.
4
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.

Nutrition

calories: 231 kcal
fatContent: 14 g
fiberContent: 7 g
sugarContent: 16 g
sodiumContent: 406 mg
proteinContent: 6 g
carbohydrateContent: 24 g
saturatedFatContent: 2 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : allrecipes

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