Arugula Beet Salad

This arugula beet salad is made with tender roasted beets and walnuts tossed with an easy vinaigrette for a colorful, crunchy salad that happens to be vegan.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 231 Calories

Ingredients

• 2 tablespoons olive oil, divided
• 3 large beets, peeled and cut into cubes
• 1 bunch arugula, torn
• 0.25 cup balsamic vinegar
• 0.25 teaspoon ground black pepper, divided
• 0.5 teaspoon coarse salt, divided
• 0.33333334326744 cup walnuts

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.

Step 3

Roast in the preheated oven until beets are tender, about 40 minutes.

Step 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.