*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.
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 can be brutally honest sometimes. So far the favorite is to add half baby spinach & half arugula, add some feta, and some dried cranberries. Cut down on the salt because the feta adds salt, and add a little more pepper. My family likes lots of pepper. Make sure you roast the beets. If you boil them it changes the flavor for sure. Hey, that's the great thing about these recipes, we all have different tastes but you should at least try the recipe as is & then modify slightly to suit your palette.
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 they are cooked.
Made this today using pecans as pictured and a lot more arugula. The combination of flavors is very good and hubby repeatedly said it was great so I ll definitely be making it again. I d diced the beets too small so from now on I ll be making them fork-stabbing size instead of fork-scooping size!
I roasted the beets for about an hour. So for time I rated it a 4 stars. It was very tasty. Recommend not peeling the beets and leaving about two inches of the stem. Let the beets cool then finish peeling. Wear apron- mines red:)
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