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This arugula beet salad with walnuts is sweet, crunchy, and great for spring and summer. I highly suggest wearing an apron when cutting the beets.
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
- 1/3 cup walnuts or pecans
- ¼ cup balsamic vinegar
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
Step 3
Roast in the preheated oven until beets are tender, about 40 minutes.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 231 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 8% |
| Sodium406mg | 18% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber7g | 25% |
| Total Sugars16g | |
| Protein6g | |
| Vitamin C19mg | 94% |
| Calcium145mg | 11% |
| Iron3mg | 16% |
| Potassium893mg | 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.
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