Arugula Beet Salad
Description
This arugula beet salad is made with tender roasted beets and walnuts tossed with an easy vinaigrette for a colorful, crunchy salad that happens to be vegan.
Ingredients
•
3 large beets, peeled and cut into cubes
•
2 tablespoons olive oil, divided
•
1/2 teaspoon coarse salt, divided
•
1/4 teaspoon ground black pepper, divided
•
1 bunch arugula, torn
•
1/3 cup walnuts
•
1/4 cup balsamic vinegar
Directions
1
Preheat the 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.