Roasted Beet, Arugula, and Walnut Salad


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

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
4 servings


  • 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

  • cup walnuts

  • ¼ cup balsamic vinegar


  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
14g Fat
24g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 231
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 8%
Sodium 406mg 18%
Total Carbohydrate 24g 9%
Dietary Fiber 7g 25%
Total Sugars 16g
Protein 6g
Vitamin C 19mg 94%
Calcium 145mg 11%
Iron 3mg 16%
Potassium 893mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.