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roasted-beet-beet-and-arugula-salad-recipe

Roasted Beet and Arugula Salad

A fresh and vibrant salad with roasted beets and peppery arugula, perfect for any meal.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 4 medium beets trimmed and scrubbed
  • 4 cups arugula fresh
  • ¼ cup goat cheese crumbled
  • ¼ cup walnuts toasted
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Wrap beets in aluminum foil and place on a baking sheet. Roast for 45 minutes or until tender.
  3. Let beets cool, then peel and cut into wedges.
  4. In a large mixing bowl, combine arugula, roasted beets, goat cheese, and walnuts.
  5. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Toss gently to combine.
  6. Serve immediately.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 500mg | Fiber: 5g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Arugula, Beet Salad, Healthy
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