Arugula Beet Salad
Ingredients
- 3 large beets, peeled and cut into cubes
- 2 tablespoons olive oil, divided
- ½ teaspoon coarse salt, divided
- ¼ teaspoon ground black pepper, divided
- 1 bunch arugula, torn
- ⅓ cup walnuts or pecans
- ¼ cup balsamic vinegar
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
- Roast in the preheated oven until beets are tender, about 40 minutes.
- 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.
Source
Original recipe: View Original