Arugula Beet Salad
Starter · Total time : 50 min · Prep : 10 min · Cook : 40 min · 4 servings
Allergens : Tree nuts
Ingredients
For 4 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
- 0.33333334326744 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.