Roasted Beet, Arugula, and Walnut Salad

Roasted beets, arugula, and walnuts are tossed with balsamic vinegar and olive oil in this quick and easy, crunchy salad that happens to be vegan.

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

Ingredients

• ¼ cup balsamic vinegar
• 2 tablespoons olive oil, divided
• ¼ teaspoon ground black pepper, divided
• 3 large beets, peeled and cut into cubes
• ½ teaspoon coarse salt, divided
• 1 bunch arugula, torn
• ⅓ cup walnuts

Recipe Instructions

Step 1

Preheat 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.