Derek Wong
@derewo
Roasted Beet and Arugula Salad
A vibrant and nutritious salad featuring roasted beets, fresh arugula, and crunchy walnuts, all drizzled with a tangy balsamic vinaigrette. Perfect as a light lunch or a side dish for dinner.
Details
- Cuisine:mediterranean
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:7
- Views:6
Recipe Information
- Prep time15 min.
- Cook time40 min.
- Total time55 min.
- Servings4
Ingredients
- 3, peeled and cut into cubes
- 2 tablespoons, divided
- 1/2 teaspoon, divided
- 1/4 teaspoon, divided
- 1 bunch, torn
- 1/3 cup
- 1/4 cup
Cooking Instructions
Follow our step-by-step guide on how to make Roasted Beet and Arugula Salad.
Step 1
Start by preheating your oven to a cozy 425°F (220°C).
Step 2
While the oven warms up, grab a baking sheet and toss in your cubed beets.
Step 3
Drizzle them with a tablespoon of olive oil, sprinkle in a quarter teaspoon of salt, and add an eighth teaspoon of black pepper.
Step 4
Give everything a good toss to ensure the beets are nicely coated in the seasoning.
Step 5
Once your oven is ready, slide the baking sheet inside and let the beets roast for about 40 minutes, or until they’re tender and bursting with flavor.
Step 6
While the beets are roasting, take a large bowl and combine the warm, roasted beets with some fresh, torn arugula and a handful of walnuts for that delightful crunch.
Step 7
Drizzle in balsamic vinegar and the remaining tablespoon of olive oil, then season with another quarter teaspoon of salt and an eighth teaspoon of black pepper.
Step 8
Toss everything together gently, allowing the vibrant colors and flavors to mingle beautifully.
Step 9
Enjoy this deliciously simple dish that’s perfect as a side or a light meal!.