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Roasted Beet, Arugula, and Walnut Salad

Rated as 4.67 out of 5 Stars
11

"Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets."
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Ingredients

50 m servings 231
Original recipe yields 4 servings

Directions

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  1. Preheat 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.

Nutrition Facts


Per Serving: 231 calories; 14 23.8 6.2 0 406 Full nutrition

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Reviews

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Have made this recipe a few times now. First time I tried it as is & it was good. However, I just can't leave well enough alone & each time I try it, I make a few modifications because my family...

The salad is tasty, but my question is this: the picture of the salad shows pecans, yet the ingredients list walnuts? Which Did you intend to use for this recipe? Both would work.

Great combination of flavors. Thanks for the recipe.

I deleted steps 1, 2, and 3 by substituting "Love Beets" (organic cooked beets) and did step 4 by mixing the dressing and pouring it over the beets, arugula and walnuts. This was very easy and ...

Loved the combination of sweet beets and bitter arugula ! You can cook the beets up to 2 days ahead and keep refrigerated. I roasted my beets whole, as it's easier to peel and cut them when the...

I've made this several times and love it every time. It's very rich, so a little goes a long way