Ingredients50 m servings 231 cals
- Preheat 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.
Per Serving: 231 calories; 14 g fat; 23.8 g carbohydrates; 6.2 g protein; 0 mg cholesterol; 406 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.
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...