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
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.